Fishes and Shellfishes Low in Octadecatetraenoic acid (281st - 300th) (per 100 g edible portion)

• Conger pike (raw)
  
  60 mg
• Spanish mackerel (raw)
  
  62 mg
• Shishamo smelt (semi-dried, raw)
  
  63 mg
• Squid, Processed product (shiokara)
  
  64 mg
• Atka mackerel (salted)
  
  65 mg
• Antarctic krill (raw)
  
  65 mg
• Ark shell (canned with seasoning)
  
  67 mg
• Spanish mackerel (baked)
  
  69 mg
• Oyster (cultured, boiled)
  
  69 mg
• Japanese sand lance (niboshi)
  
  70 mg
• Masu salmon (raw)
  
  71 mg
• Striped jack (cultured, raw)
  
  71 mg
• Sockeye salmon (smoked)
  
  72 mg
• Sandfish (namaboshi)
  
  74 mg
• Japanese sand lance (raw)
  
  78 mg
• Skipjack (caught in autumn, raw)
  
  80 mg
• Striped mullet (raw)
  
  80 mg
• Japanese anchovy (raw)
  
  84 mg
• Pink salmon (raw)
  
  86 mg
• Atlantic horse mackerel (boiled)
  
  87 mg