Fishes and Shellfishes High in Octadecatetraenoic acid (121st - 140th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  51 mg
• Chum salmon (boiled)
  
  51 mg
• With ovary (boiled)
  
  51 mg
• Shirasuboshi (semi-dried)
  
  50 mg
• Japanese eel (shirayaki)
  
  49 mg
• Pond smelt (tsukudani)
  
  48 mg
• Brownstriped mackerel scad (raw)
  
  46 mg
• Oyster (cultured, raw)
  
  45 mg
• Atka mackerel (raw)
  
  45 mg
• Crucian carp (raw)
  
  45 mg
• Japanese seaperch (raw)
  
  45 mg
• Chum salmon (raw)
  
  45 mg
• Ayu sweetfish (wild, baked)
  
  45 mg
• Big-eye sardine (maruboshi)
  
  44 mg
• Fish paste product (tsumire)
  
  43 mg
• Sea urchin (neri-uni)
  
  42 mg
• Pond smelt (ameni)
  
  42 mg
• Sockeye salmon (baked)
  
  42 mg
• Horse mackerel (hirakiboshi, raw)
  
  42 mg
• Pacific herring (ovary, dried)
  
  41 mg