Fishes and Shellfishes Low in Linoleic acid (101st - 120th) (per 100 g edible portion)

• Marbled sole (raw)
  
  8 mg
• Bluefin tuna (lean meat, raw)
  
  8 mg
• Japanese scallop (cultured, raw)
  
  8 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  9 mg
• Pacific halibut (raw)
  
  9 mg
• Brown sole (baked)
  
  9 mg
• Blue sprat (raw)
  
  9 mg
• Japanese argentine (raw)
  
  9 mg
• Short-necked clam, Canned product (in brine)
  
  9 mg
• Firefly squid (boiled)
  
  9 mg
• Squid, Processed product (saki-ika)
  
  9 mg
• Fish paste product (yakinuki-kamaboko)
  
  9 mg
• Brown sole (raw)
  
  10 mg
• Mussel (raw)
  
  10 mg
• Opossum shrimp (shiokara)
  
  10 mg
• Mantis shrimp (boiled)
  
  10 mg
• Golden-thread (raw)
  
  11 mg
• Shirasuboshi (mild dried)
  
  11 mg
• Short-necked clam (tsukudani)
  
  11 mg
• Freshwater clam (raw)
  
  11 mg