Fishes and Shellfishes Low in Linoleic acid (221st - 240th) (per 100 g edible portion)

• Red sea bream (wild, raw)
  
  47 mg
• Crucian carp (raw)
  
  48 mg
• Firefly squid (tsukudani)
  
  48 mg
• Chum salmon (baked)
  
  49 mg
• Japanese eel (viscera, raw)
  
  50 mg
• Shishamo smelt (semi-dried, raw)
  
  51 mg
• Atka mackerel (salted)
  
  51 mg
• Young bluefin tuna (raw)
  
  51 mg
• Brownstriped mackerel scad (raw)
  
  52 mg
• Common Japanese conger (raw)
  
  52 mg
• Chum salmon (aramaki baked)
  
  52 mg
• Barracuda (raw)
  
  56 mg
• Sockeye salmon (raw)
  
  56 mg
• Sea urchin (raw gonads)
  
  56 mg
• Barracouta (raw)
  
  58 mg
• Crucian carp (boiled)
  
  58 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  59 mg
• Sandfish (raw)
  
  60 mg
• Bastard halibut (cultured, raw)
  
  60 mg
• Ayu sweetfish (wild, raw)
  
  62 mg