Fishes and Shellfishes Low in Linoleic acid (241st - 260th) (per 100 g edible portion)

• Atka mackerel (hirakiboshi)
  
  62 mg
• Common Japanese conger (steamed)
  
  63 mg
• Apple snail (canned in brine)
  
  63 mg
• Conger pike (raw)
  
  64 mg
• Gizzard shad (amazu-zuke)
  
  65 mg
• Pacific herring (ovary, dried)
  
  66 mg
• Horse mackerel (hirakiboshi, raw)
  
  67 mg
• Sockeye salmon (smoked)
  
  67 mg
• Japanese bluefish (raw)
  
  69 mg
• Dogfish (raw)
  
  71 mg
• Yellowfin goby (tsukudani)
  
  72 mg
• Sockeye salmon (baked)
  
  73 mg
• Atlantic horse mackerel (boiled)
  
  75 mg
• Abalone (shiokara)
  
  75 mg
• Chum salmon (shiozake)
  
  76 mg
• Japanese anchovy (raw)
  
  78 mg
• Alfonsino (raw)
  
  78 mg
• Pink salmon (salted)
  
  78 mg
• Masu salmon (raw)
  
  80 mg
• Fish paste product (tsumire)
  
  80 mg