Fishes and Shellfishes High in Octadecatetraenoic acid (61st - 80th) (per 100 g edible portion)

• Chinook salmon (raw)
  
  130 mg
• Rainbow trout (cultured in sea, raw)
  
  130 mg
• Coho salmon (cultured, raw)
  
  130 mg
• Sablefish (raw)
  
  130 mg
• Japanese pilchard (maruboshi)
  
  130 mg
• Oyster (canned in oil, smoked)
  
  120 mg
• Pacific herring (migaki-nishin)
  
  120 mg
• Red sea bream (cultured, boiled)
  
  120 mg
• Mackerel (boiled)
  
  120 mg
• Atlantic horse mackerel (raw)
  
  120 mg
• Antarctic krill (boiled)
  
  110 mg
• Sea urchin (tsubu-uni)
  
  110 mg
• Southern black cod (raw)
  
  110 mg
• Atka mackerel (hirakiboshi)
  
  110 mg
• Red sea bream (cultured, baked)
  
  110 mg
• Silver warehou (raw)
  
  110 mg
• Atlantic horse mackerel (baked)
  
  110 mg
• Chum salmon (canned in brine)
  
  100 mg
• Pink salmon (baked)
  
  100 mg
• Gizzard shad (amazu-zuke)
  
  100 mg