Fishes and Shellfishes Low in Octadecatetraenoic acid (261st - 280th) (per 100 g edible portion)

• Brownstriped mackerel scad (raw)
  
  46 mg
• Pond smelt (tsukudani)
  
  48 mg
• Japanese eel (shirayaki)
  
  49 mg
• Shirasuboshi (semi-dried)
  
  50 mg
• With ovary (boiled)
  
  51 mg
• Chum salmon (boiled)
  
  51 mg
• Bastard halibut (cultured, raw)
  
  51 mg
• Carp (cultured, raw)
  
  52 mg
• Yellowstriped butterfish (raw)
  
  52 mg
• Common Japanese conger (steamed)
  
  55 mg
• Chum salmon (baked)
  
  55 mg
• Shishamo smelt (semi-dried, baked)
  
  55 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  56 mg
• Ayu sweetfish (wild, viscera, baked)
  
  56 mg
• Caviar (salted product)
  
  57 mg
• Young bluefin tuna (raw)
  
  57 mg
• Japanese eel (cultured, raw)
  
  58 mg
• Horse mackerel (hirakiboshi, baked)
  
  59 mg
• Ayu sweetfish (cultured, baked)
  
  59 mg
• Japanese sand lance (tsukudani)
  
  60 mg