Fishes and Shellfishes Low in Linoleic acid (341st - 360th) (per 100 g edible portion)

• Amago salmon (cultured, raw)
  
  350 mg
• Mackerel, Processed product (shimesaba)
  
  350 mg
• Rainbow trout (cultured in freshwater, raw)
  
  360 mg
• Atlantic mackerel (baked)
  
  360 mg
• Fish paste product (hanpen)
  
  360 mg
• Atlantic mackerel (boiled)
  
  370 mg
• Red sea bream (cultured, boiled)
  
  370 mg
• Masu trout (cultured, raw)
  
  370 mg
• Atlantic salmon (cultured, raw)
  
  380 mg
• Rainbow trout (cultured in sea, raw)
  
  380 mg
• Chinook salmon (baked)
  
  380 mg
• Pacific saury (mirinboshi)
  
  390 mg
• Pacific herring (migaki-nishin)
  
  410 mg
• Rainbow trout (cultured in sea, baked)
  
  420 mg
• Japanese eel (kabayaki)
  
  440 mg
• Yellowtail (young, cultured, raw)
  
  440 mg
• Red sea bream (cultured, baked)
  
  450 mg
• Anglerfish (liver, raw)
  
  460 mg
• Atlantic salmon (cultured, baked)
  
  460 mg
• Red sea bream (cultured, raw)
  
  480 mg