Fishes and Shellfishes High in Linoleic acid (141st - 160th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, raw)
  
  67 mg
• Pacific herring (ovary, dried)
  
  66 mg
• Gizzard shad (amazu-zuke)
  
  65 mg
• Conger pike (raw)
  
  64 mg
• Apple snail (canned in brine)
  
  63 mg
• Common Japanese conger (steamed)
  
  63 mg
• Atka mackerel (hirakiboshi)
  
  62 mg
• Ayu sweetfish (wild, raw)
  
  62 mg
• Bastard halibut (cultured, raw)
  
  60 mg
• Sandfish (raw)
  
  60 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  59 mg
• Crucian carp (boiled)
  
  58 mg
• Barracouta (raw)
  
  58 mg
• Sea urchin (raw gonads)
  
  56 mg
• Sockeye salmon (raw)
  
  56 mg
• Barracuda (raw)
  
  56 mg
• Chum salmon (aramaki baked)
  
  52 mg
• Common Japanese conger (raw)
  
  52 mg
• Brownstriped mackerel scad (raw)
  
  52 mg
• Young bluefin tuna (raw)
  
  51 mg