Fishes and Shellfishes Low in Linoleic acid (61st - 80th) (per 100 g edible portion)

• Sea cucumber (raw)
  
  2 mg
• Golden-thread (surimi)
  
  3 mg
• Bar-tailed flathead (raw)
  
  3 mg
• Pacific cod (dried split)
  
  3 mg
• Ocellate puffer (cultured, raw)
  
  3 mg
• Purple puffer (raw)
  
  3 mg
• Yellowfin tuna (raw)
  
  3 mg
• Southern blue whiting (raw)
  
  3 mg
• Hard clam (raw)
  
  3 mg
• Snow crab (boiled)
  
  3 mg
• Squid, Processed product (surume)
  
  3 mg
• Skipjack (caught in spring, raw)
  
  4 mg
• Croaker (baked)
  
  4 mg
• Chum salmon (mefun)
  
  4 mg
• Dried shark fin
  
  4 mg
• Japanese surfsmelt (raw)
  
  4 mg
• Jackknife clam (raw)
  
  4 mg
• Hard clam (baked)
  
  4 mg
• Scallop (boiled)
  
  4 mg
• Adductor muscle (niboshi)
  
  4 mg