Fishes and Shellfishes Low in Linoleic acid (361st - 380th) (per 100 g edible portion)

• Fish paste product (yaki-chikuwa)
  
  500 mg
• Tilapia (raw)
  
  520 mg
• Ayu sweetfish (cultured, raw)
  
  530 mg
• Japanese eel (shirayaki)
  
  530 mg
• Catfish (raw)
  
  530 mg
• Lamprey (dried)
  
  570 mg
• Crucian carp (kanroni)
  
  600 mg
• Carp (cultured, raw)
  
  640 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  710 mg
• Fish paste product (fish ham)
  
  730 mg
• Ayu sweetfish (cultured, baked)
  
  750 mg
• Squid, Processed product (kiriika-ameni)
  
  770 mg
• Fish paste product (fish sausage)
  
  780 mg
• Mirinboshi (anchovy)
  
  860 mg
• Fish paste product (datemaki)
  
  920 mg
• Mirinboshi (japanese pilchard)
  
  1000 mg
• Ayu sweetfish (uruka)
  
  1200 mg
• Fish paste product (satsuma-age)
  
  1200 mg
• Carp (cultured, boiled)
  
  1300 mg
• Carp (cultured, viscera, raw)
  
  3700 mg