Fishes and Shellfishes Low in Linoleic acid (321st - 340th) (per 100 g edible portion)

• Pacific saury (baked)
  
  210 mg
• Yellowtail (mature, baked)
  
  210 mg
• Japanese eel (cultured, raw)
  
  220 mg
• Mackerel (canned products, miso-ni)
  
  230 mg
• Kichiji rockfish (raw)
  
  240 mg
• Mackerel, Processed product (shiosaba)
  
  240 mg
• Pacific saury (hirakiboshi)
  
  240 mg
• Pacific saury (canned product, with seasoning)
  
  240 mg
• Coho salmon (cultured, baked)
  
  250 mg
• Ayu sweetfish (wild, viscera, raw)
  
  270 mg
• Pacific saury (raw)
  
  270 mg
• Chinook salmon (raw)
  
  280 mg
• Striped jack (cultured, raw)
  
  280 mg
• Char (cultured, raw)
  
  290 mg
• Mackerel, Processed product (hirakiboshi)
  
  300 mg
• Lamprey (raw)
  
  300 mg
• Striped mullet (karasumi)
  
  320 mg
• Southern bluefin tuna (fatty meat, raw)
  
  330 mg
• Atlantic mackerel (raw)
  
  340 mg
• Bluefin tuna (fatty meat, raw)
  
  340 mg