Fishes and Shellfishes Low in Octadecatetraenoic acid (181st - 200th) (per 100 g edible portion)

• Pond smelt (raw)
  
  18 mg
• Japanese scallop (cultured, raw)
  
  18 mg
• Crimson sea bream (raw)
  
  19 mg
• Walleye pollack (tarako, baked)
  
  19 mg
• Tuna, Canned product (flaked white meat in oil)
  
  19 mg
• Masu trout (cultured, raw)
  
  19 mg
• Ayu sweetfish (uruka)
  
  20 mg
• Japanese anchovy (tazukuri)
  
  20 mg
• Char (cultured, raw)
  
  20 mg
• Catfish (raw)
  
  20 mg
• Tuna, Canned product (flaked white meat in brine)
  
  20 mg
• Short-necked clam (tsukudani)
  
  20 mg
• Hard clam (tsukudani)
  
  20 mg
• Scallop (boiled)
  
  20 mg
• Horse mackerel (raw)
  
  21 mg
• Amberjack (raw)
  
  21 mg
• Pacific herring (ovary, raw)
  
  21 mg
• Crucian carp (kanroni)
  
  21 mg
• Short-necked clam, Canned product (with seasoning)
  
  21 mg
• Butterfish (raw)
  
  22 mg