Fishes and Shellfishes Low in Linoleic acid (121st - 140th) (per 100 g edible portion)

• Sakura shrimp (boiled)
  
  11 mg
• Halfbeak (raw)
  
  12 mg
• Sole (raw)
  
  12 mg
• Black-tipped fusilier (raw)
  
  12 mg
• Hard clam (tsukudani)
  
  12 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  12 mg
• Brown sole (boiled)
  
  13 mg
• Pacific herring (ovary, salted, desalted)
  
  13 mg
• Abalone (steamed and dried)
  
  13 mg
• Matsubara's red rockfish (raw)
  
  14 mg
• Tile fish (baked)
  
  14 mg
• Japanese sand lance (ameni)
  
  14 mg
• Hoki (raw)
  
  14 mg
• Short-necked clam, Canned product (with seasoning)
  
  14 mg
• Bastard halibut (wild, raw)
  
  15 mg
• Sea squirt (shiokara)
  
  15 mg
• Striped marlin (raw)
  
  16 mg
• Skipjack, Processed product (shiokara)
  
  16 mg
• Dolphinfish (raw)
  
  16 mg
• Gurnard (raw)
  
  16 mg