Fishes and Shellfishes Low in Linoleic acid (301st - 320th) (per 100 g edible portion)

• Willow shiner (raw)
  
  140 mg
• Pond smelt (ameni)
  
  140 mg
• Shrimp, Processed product (tsukudani)
  
  140 mg
• Mezashi (baked)
  
  150 mg
• Mackerel (canned products, in brine)
  
  150 mg
• Yellowstriped butterfish (raw)
  
  150 mg
• Sea urchin (tsubu-uni)
  
  150 mg
• Japanese pilchard, Canned product (kabayaki)
  
  160 mg
• Hairtail (raw)
  
  160 mg
• Pacific herring (raw)
  
  160 mg
• Squid, Processed product (ika-arare)
  
  160 mg
• Japanese sculpin (raw)
  
  170 mg
• Pacific saury (canned product, kabayaki)
  
  170 mg
• Pond smelt (tsukudani)
  
  170 mg
• Mezashi (raw)
  
  190 mg
• Japanese sculpin (boiled)
  
  190 mg
• Yellowtail (mature, raw)
  
  190 mg
• Southern black cod (raw)
  
  190 mg
• Coho salmon (cultured, raw)
  
  200 mg
• Pacific herring (smoked)
  
  200 mg