Fishes and Shellfishes High in Octadecatetraenoic acid (141st - 160th) (per 100 g edible portion)

• Barracuda (raw)
  
  41 mg
• Crucian carp (boiled)
  
  40 mg
• With ovary (raw)
  
  40 mg
• Pale chub (raw)
  
  40 mg
• Common Japanese conger (raw)
  
  40 mg
• Brownstriped mackerel scad (baked)
  
  40 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  39 mg
• Japanese sand lance (ameni)
  
  38 mg
• Chum salmon (aramaki baked)
  
  37 mg
• Ayu sweetfish (cultured, raw)
  
  37 mg
• Willow shiner (raw)
  
  36 mg
• Sockeye salmon (raw)
  
  36 mg
• Mirinboshi (anchovy)
  
  36 mg
• Three-line grunt (raw)
  
  35 mg
• Sandfish (raw)
  
  34 mg
• Dogfish (raw)
  
  34 mg
• Rainbow trout (cultured in freshwater, raw)
  
  34 mg
• Japanese sculpin (boiled)
  
  34 mg
• Blue sprat (seasoned and dried)
  
  33 mg
• Red sea bream (wild, raw)
  
  32 mg