Fishes and Shellfishes High in Linoleic acid (121st - 140th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, baked)
  
  87 mg
• Spanish mackerel (raw)
  
  86 mg
• Skipjack (caught in autumn, raw)
  
  85 mg
• Japanese pilchard (shioiwashi)
  
  84 mg
• Pink salmon (canned in brine)
  
  83 mg
• Pink salmon (raw)
  
  81 mg
• Japanese pilchard (maruboshi)
  
  81 mg
• Fish paste product (tsumire)
  
  80 mg
• Masu salmon (raw)
  
  80 mg
• Pink salmon (salted)
  
  78 mg
• Alfonsino (raw)
  
  78 mg
• Japanese anchovy (raw)
  
  78 mg
• Chum salmon (shiozake)
  
  76 mg
• Abalone (shiokara)
  
  75 mg
• Atlantic horse mackerel (boiled)
  
  75 mg
• Sockeye salmon (baked)
  
  73 mg
• Yellowfin goby (tsukudani)
  
  72 mg
• Dogfish (raw)
  
  71 mg
• Japanese bluefish (raw)
  
  69 mg
• Sockeye salmon (smoked)
  
  67 mg