Fishes and Shellfishes Low in Octadecatetraenoic acid (221st - 240th) (per 100 g edible portion)

• Fish paste product (fish ham)
  
  29 mg
• Japanese icefish (raw)
  
  30 mg
• Goldstriped amberjack (raw)
  
  30 mg
• Firefly squid (tsukudani)
  
  30 mg
• Horse mackerel (baked)
  
  31 mg
• Chum salmon (aramaki raw)
  
  31 mg
• Japanese sculpin (raw)
  
  32 mg
• Red sea bream (wild, raw)
  
  32 mg
• Blue sprat (seasoned and dried)
  
  33 mg
• Japanese sculpin (boiled)
  
  34 mg
• Rainbow trout (cultured in freshwater, raw)
  
  34 mg
• Dogfish (raw)
  
  34 mg
• Sandfish (raw)
  
  34 mg
• Three-line grunt (raw)
  
  35 mg
• Mirinboshi (anchovy)
  
  36 mg
• Sockeye salmon (raw)
  
  36 mg
• Willow shiner (raw)
  
  36 mg
• Ayu sweetfish (cultured, raw)
  
  37 mg
• Chum salmon (aramaki baked)
  
  37 mg
• Japanese sand lance (ameni)
  
  38 mg