Fishes and Shellfishes High in Octadecatetraenoic acid (241st - 260th) (per 100 g edible portion)

• Tile fish (raw)
  
  9 mg
• Hard clam (baked)
  
  8 mg
• Jackknife clam (raw)
  
  8 mg
• Black-tipped fusilier (raw)
  
  8 mg
• Yellow sea bream (raw)
  
  8 mg
• Brown sole (boiled)
  
  8 mg
• Skipjack, Processed product (kezuri-bushi)
  
  8 mg
• Tile fish (baked)
  
  8 mg
• Sakura shrimp (niboshi)
  
  7 mg
• Hoki (raw)
  
  7 mg
• Brown sole (baked)
  
  7 mg
• Brown sole (raw)
  
  7 mg
• Golden-thread (raw)
  
  7 mg
• Bluefin tuna (lean meat, raw)
  
  6 mg
• Blue sprat (raw)
  
  6 mg
• Skipjack, Processed product (kakuni)
  
  6 mg
• Swordfish (raw)
  
  6 mg
• Striped marlin (raw)
  
  6 mg
• Japanese eel (viscera, raw)
  
  6 mg
• Fish paste product (yaki-chikuwa)
  
  5 mg