Fishes and Shellfishes High in Octadecatetraenoic acid (101st - 120th) (per 100 g edible portion)

• Ark shell (canned with seasoning)
  
  67 mg
• Antarctic krill (raw)
  
  65 mg
• Atka mackerel (salted)
  
  65 mg
• Squid, Processed product (shiokara)
  
  64 mg
• Shishamo smelt (semi-dried, raw)
  
  63 mg
• Spanish mackerel (raw)
  
  62 mg
• Conger pike (raw)
  
  60 mg
• Japanese sand lance (tsukudani)
  
  60 mg
• Ayu sweetfish (cultured, baked)
  
  59 mg
• Horse mackerel (hirakiboshi, baked)
  
  59 mg
• Japanese eel (cultured, raw)
  
  58 mg
• Young bluefin tuna (raw)
  
  57 mg
• Caviar (salted product)
  
  57 mg
• Ayu sweetfish (wild, viscera, baked)
  
  56 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  56 mg
• Shishamo smelt (semi-dried, baked)
  
  55 mg
• Chum salmon (baked)
  
  55 mg
• Common Japanese conger (steamed)
  
  55 mg
• Yellowstriped butterfish (raw)
  
  52 mg
• Carp (cultured, raw)
  
  52 mg