Fishes and Shellfishes Low in Linoleic acid (261st - 280th) (per 100 g edible portion)

• Japanese pilchard (maruboshi)
  
  81 mg
• Pink salmon (raw)
  
  81 mg
• Pink salmon (canned in brine)
  
  83 mg
• Japanese pilchard (shioiwashi)
  
  84 mg
• Skipjack (caught in autumn, raw)
  
  85 mg
• Spanish mackerel (raw)
  
  86 mg
• Horse mackerel (hirakiboshi, baked)
  
  87 mg
• Spanish mackerel (baked)
  
  87 mg
• Atlantic horse mackerel (baked)
  
  89 mg
• Ayu sweetfish (wild, baked)
  
  92 mg
• Atlantic horse mackerel (raw)
  
  94 mg
• Pink salmon (baked)
  
  98 mg
• Mackerel (raw)
  
  98 mg
• Chum salmon (canned in brine)
  
  99 mg
• Japanese pilchard, Canned product (with seasoning)
  
  100 mg
• Sandfish (namaboshi)
  
  100 mg
• Japanese pilchard (namaboshi)
  
  110 mg
• Japanese pilchard, Canned product (in brine)
  
  110 mg
• Caviar (salted product)
  
  110 mg
• Sablefish (raw)
  
  110 mg