Fishes and Shellfishes High in Octadecatetraenoic acid (81st - 100th) (per 100 g edible portion)

• Red sea bream (cultured, raw)
  
  99 mg
• Mackerel (raw)
  
  99 mg
• Masu salmon (baked)
  
  99 mg
• Chum salmon (ikura)
  
  93 mg
• Carp (cultured, viscera, raw)
  
  91 mg
• Japanese sculpin (tsukudani)
  
  90 mg
• Barracouta (raw)
  
  89 mg
• Atlantic horse mackerel (boiled)
  
  87 mg
• Pink salmon (raw)
  
  86 mg
• Japanese anchovy (raw)
  
  84 mg
• Striped mullet (raw)
  
  80 mg
• Skipjack (caught in autumn, raw)
  
  80 mg
• Japanese sand lance (raw)
  
  78 mg
• Sandfish (namaboshi)
  
  74 mg
• Sockeye salmon (smoked)
  
  72 mg
• Striped jack (cultured, raw)
  
  71 mg
• Masu salmon (raw)
  
  71 mg
• Japanese sand lance (niboshi)
  
  70 mg
• Oyster (cultured, boiled)
  
  69 mg
• Spanish mackerel (baked)
  
  69 mg