Fishes and Shellfishes High in Linoleic acid (161st - 180th) (per 100 g edible portion)

• Atka mackerel (salted)
  
  51 mg
• Shishamo smelt (semi-dried, raw)
  
  51 mg
• Japanese eel (viscera, raw)
  
  50 mg
• Chum salmon (baked)
  
  49 mg
• Firefly squid (tsukudani)
  
  48 mg
• Crucian carp (raw)
  
  48 mg
• Red sea bream (wild, raw)
  
  47 mg
• Shishamo smelt (semi-dried, baked)
  
  47 mg
• Angry rockfish (raw)
  
  47 mg
• Japanese bluefish (boiled)
  
  46 mg
• Chum salmon (boiled)
  
  46 mg
• Brownstriped mackerel scad (baked)
  
  46 mg
• Japanese seaperch (raw)
  
  45 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  44 mg
• Chum salmon (aramaki raw)
  
  44 mg
• Butterfish (raw)
  
  44 mg
• Three-line grunt (raw)
  
  44 mg
• Blue sprat (seasoned and dried)
  
  42 mg
• Tuna, Canned product (flaked white meat in brine)
  
  41 mg
• Mackerel (saba-bushi)
  
  41 mg