Fishes and Shellfishes High in Octadecatetraenoic acid (201st - 220th) (per 100 g edible portion)

• Ayu sweetfish (uruka)
  
  20 mg
• Masu trout (cultured, raw)
  
  19 mg
• Tuna, Canned product (flaked white meat in oil)
  
  19 mg
• Walleye pollack (tarako, baked)
  
  19 mg
• Crimson sea bream (raw)
  
  19 mg
• Japanese scallop (cultured, raw)
  
  18 mg
• Pond smelt (raw)
  
  18 mg
• Firefly squid (seasoned and smoked)
  
  17 mg
• Bastard halibut (wild, raw)
  
  17 mg
• Mackerel (saba-bushi)
  
  17 mg
• Shirasuboshi (mild dried)
  
  17 mg
• Tuna, Canned product (flaked light meat in oil)
  
  16 mg
• Skipjack, Canned product (flaked meat in oil)
  
  16 mg
• Tatamiiwashi
  
  16 mg
• Sea squirt (shiokara)
  
  15 mg
• Walleye pollack (tarako, raw)
  
  15 mg
• Firefly squid (raw)
  
  14 mg
• Japanese bluefish (boiled)
  
  14 mg
• Mussel (raw)
  
  13 mg
• Girella (raw)
  
  13 mg