Fishes and Shellfishes Low in Linoleic acid (281st - 300th) (per 100 g edible portion)

• Chum salmon (ikura)
  
  110 mg
• Sea urchin (neri-uni)
  
  110 mg
• Japanese dace (raw)
  
  120 mg
• Pale chub (raw)
  
  120 mg
• Masu salmon (baked)
  
  120 mg
• Atlantic capelin (semi-dried, raw)
  
  120 mg
• Atlantic capelin (semi-dried, baked)
  
  120 mg
• Ayu sweetfish (wild, viscera, baked)
  
  130 mg
• Japanese pilchard (boiled)
  
  130 mg
• Mackerel (boiled)
  
  130 mg
• Striped mullet (raw)
  
  130 mg
• Fish paste product (sumaki-kamaboko)
  
  130 mg
• Japanese pilchard (raw)
  
  140 mg
• Japanese pilchard (baked)
  
  140 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  140 mg
• Japanese sculpin (tsukudani)
  
  140 mg
• Chum salmon (sujiko)
  
  140 mg
• Mackerel (baked)
  
  140 mg
• Mackerel (canned productswith seasoning)
  
  140 mg
• Pacific herring (hirakiboshi)
  
  140 mg