Fishes and Shellfishes Low in Linoleic acid (161st - 180th) (per 100 g edible portion)

• Gizzard shad (raw)
  
  24 mg
• Skipjack, Processed product (kezuri-bushi)
  
  25 mg
• Crimson sea bream (raw)
  
  25 mg
• Black rockfish (raw)
  
  26 mg
• Oyster (cultured, boiled)
  
  26 mg
• Ark shell (canned with seasoning)
  
  26 mg
• Brownstriped mackerel scad (kusaya)
  
  27 mg
• Tiger prawn (cultured, raw)
  
  27 mg
• Pacific Ocean perch (raw)
  
  28 mg
• Japanese anchovy (tazukuri)
  
  28 mg
• Frigate mackerel (raw)
  
  28 mg
• Loach (boiled)
  
  28 mg
• Japanese sand lance (niboshi)
  
  29 mg
• Japanese anchovy (niboshi)
  
  29 mg
• Shirasuboshi (semi-dried)
  
  29 mg
• Pacific herring (ovary, raw)
  
  29 mg
• Pond snail (raw)
  
  29 mg
• Horse mackerel (boiled)
  
  30 mg
• Black sea bream (raw)
  
  30 mg
• Pond smelt (raw)
  
  30 mg