Fishes and Shellfishes High in Octadecatetraenoic acid (per 100 g edible portion)

• Atlantic mackerel (baked)
  
  1100 mg
• Atlantic mackerel (boiled)
  
  1100 mg
• Atlantic mackerel (raw)
  
  1000 mg
• Mackerel, Processed product (shimesaba)
  
  880 mg
• Anglerfish (liver, raw)
  
  780 mg
• Pacific saury (canned product, with seasoning)
  
  760 mg
• Pacific saury (raw)
  
  750 mg
• Mackerel, Processed product (shiosaba)
  
  750 mg
• Pacific saury (mirinboshi)
  
  730 mg
• Pacific saury (hirakiboshi)
  
  620 mg
• Mackerel, Processed product (hirakiboshi)
  
  580 mg
• Lamprey (dried)
  
  570 mg
• Bluefin tuna (fatty meat, raw)
  
  460 mg
• Pacific saury (baked)
  
  460 mg
• Southern bluefin tuna (fatty meat, raw)
  
  370 mg
• Pacific saury (canned product, kabayaki)
  
  320 mg
• Atlantic salmon (cultured, baked)
  
  310 mg
• Japanese pilchard, Canned product (kabayaki)
  
  310 mg
• Yellowtail (young, cultured, raw)
  
  280 mg
• Pacific herring (smoked)
  
  280 mg