Fishes and Shellfishes Low in Octadecatetraenoic acid (241st - 260th) (per 100 g edible portion)

• Skipjack, Canned product (flaked meat with seasoning)
  
  39 mg
• Brownstriped mackerel scad (baked)
  
  40 mg
• Common Japanese conger (raw)
  
  40 mg
• Pale chub (raw)
  
  40 mg
• With ovary (raw)
  
  40 mg
• Crucian carp (boiled)
  
  40 mg
• Barracuda (raw)
  
  41 mg
• Pacific herring (ovary, dried)
  
  41 mg
• Horse mackerel (hirakiboshi, raw)
  
  42 mg
• Sockeye salmon (baked)
  
  42 mg
• Pond smelt (ameni)
  
  42 mg
• Sea urchin (neri-uni)
  
  42 mg
• Fish paste product (tsumire)
  
  43 mg
• Big-eye sardine (maruboshi)
  
  44 mg
• Ayu sweetfish (wild, baked)
  
  45 mg
• Chum salmon (raw)
  
  45 mg
• Japanese seaperch (raw)
  
  45 mg
• Crucian carp (raw)
  
  45 mg
• Atka mackerel (raw)
  
  45 mg
• Oyster (cultured, raw)
  
  45 mg