Fishes and Shellfishes High in Octadecatetraenoic acid (21st - 40th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, baked)
  
  280 mg
• Pacific herring (raw)
  
  270 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  270 mg
• Atlantic salmon (cultured, raw)
  
  250 mg
• Mezashi (raw)
  
  250 mg
• Pacific herring (hirakiboshi)
  
  240 mg
• Mackerel (canned products, miso-ni)
  
  230 mg
• Mirinboshi (japanese pilchard)
  
  230 mg
• Yellowtail (mature, baked)
  
  220 mg
• Japanese pilchard, Canned product (in oil)
  
  210 mg
• Japanese pilchard, Canned product (in brine)
  
  210 mg
• Japanese pilchard (namaboshi)
  
  210 mg
• Lamprey (raw)
  
  200 mg
• Yellowtail (mature, raw)
  
  200 mg
• Chum salmon (sujiko)
  
  200 mg
• Sea urchin (raw gonads)
  
  190 mg
• Mezashi (baked)
  
  190 mg
• Japanese pilchard (shioiwashi)
  
  190 mg
• Japanese pilchard (baked)
  
  190 mg
• Striped mullet (karasumi)
  
  180 mg