Fishes and Shellfishes High in Octadecatetraenoic acid (221st - 240th) (per 100 g edible portion)

• Yellowfin goby (tsukudani)
  
  13 mg
• Dried flounder
  
  13 mg
• Brownstriped mackerel scad (kusaya)
  
  13 mg
• Sakura shrimp (dried)
  
  12 mg
• Short-necked clam, Canned product (in brine)
  
  12 mg
• Yellowfin goby (kanroni)
  
  12 mg
• Walleye pollack (karashi-mentaiko)
  
  12 mg
• Marbled sole (raw)
  
  12 mg
• Skipjack, Processed product (katsuo-bushi)
  
  11 mg
• Sea squirt (raw)
  
  10 mg
• Scallop (raw)
  
  10 mg
• Hard clam (boiled)
  
  10 mg
• Freshwater clam (raw)
  
  10 mg
• Silver pomfret (raw)
  
  10 mg
• Dolphinfish (raw)
  
  10 mg
• Pacific halibut (raw)
  
  10 mg
• Tile fish (boiled)
  
  10 mg
• Amago salmon (cultured, raw)
  
  10 mg
• Pacific herring (ovary, salted, desalted)
  
  9 mg
• Sole (raw)
  
  9 mg