Fishes and Shellfishes High in Octadecatetraenoic acid (161st - 180th) (per 100 g edible portion)

• Japanese sculpin (raw)
  
  32 mg
• Chum salmon (aramaki raw)
  
  31 mg
• Horse mackerel (baked)
  
  31 mg
• Firefly squid (tsukudani)
  
  30 mg
• Goldstriped amberjack (raw)
  
  30 mg
• Japanese icefish (raw)
  
  30 mg
• Fish paste product (fish ham)
  
  29 mg
• Black sea bream (raw)
  
  29 mg
• Pacific Ocean perch (raw)
  
  29 mg
• Fat greenling (raw)
  
  28 mg
• Black rockfish (raw)
  
  26 mg
• Japanese anchovy (niboshi)
  
  26 mg
• Japanese parrot fish (raw)
  
  26 mg
• Ayu sweetfish (wild, raw)
  
  26 mg
• Horse mackerel (boiled)
  
  26 mg
• Opossum shrimp (tsukudani)
  
  25 mg
• Abalone (shiokara)
  
  25 mg
• Gurnard (raw)
  
  25 mg
• Carp (cultured, boiled)
  
  25 mg
• Frigate mackerel (raw)
  
  25 mg