Fishes and Shellfishes High in Octadecatetraenoic acid (41st - 60th) (per 100 g edible portion)

• Mackerel (canned products, in brine)
  
  180 mg
• Chum salmon (shiozake)
  
  180 mg
• Japanese pilchard (raw)
  
  180 mg
• Atlantic capelin (semi-dried, baked)
  
  170 mg
• Chinook salmon (baked)
  
  170 mg
• Coho salmon (cultured, baked)
  
  170 mg
• Japanese eel (kabayaki)
  
  170 mg
• Japanese pilchard (boiled)
  
  170 mg
• Atlantic capelin (semi-dried, raw)
  
  160 mg
• Mackerel (canned productswith seasoning)
  
  160 mg
• Pink salmon (canned in brine)
  
  160 mg
• Gizzard shad (raw)
  
  160 mg
• Kichiji rockfish (raw)
  
  160 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  160 mg
• Japanese pilchard, Canned product (with seasoning)
  
  150 mg
• Mackerel (baked)
  
  140 mg
• Rainbow trout (cultured in sea, baked)
  
  140 mg
• Pink salmon (salted)
  
  140 mg
• Ayu sweetfish (wild, viscera, raw)
  
  140 mg
• Hairtail (raw)
  
  130 mg