Fishes and Shellfishes Low in Octadecatetraenoic acid (301st - 320th) (per 100 g edible portion)

• Barracouta (raw)
  
  89 mg
• Japanese sculpin (tsukudani)
  
  90 mg
• Carp (cultured, viscera, raw)
  
  91 mg
• Chum salmon (ikura)
  
  93 mg
• Masu salmon (baked)
  
  99 mg
• Mackerel (raw)
  
  99 mg
• Red sea bream (cultured, raw)
  
  99 mg
• Gizzard shad (amazu-zuke)
  
  100 mg
• Pink salmon (baked)
  
  100 mg
• Chum salmon (canned in brine)
  
  100 mg
• Atlantic horse mackerel (baked)
  
  110 mg
• Silver warehou (raw)
  
  110 mg
• Red sea bream (cultured, baked)
  
  110 mg
• Atka mackerel (hirakiboshi)
  
  110 mg
• Southern black cod (raw)
  
  110 mg
• Sea urchin (tsubu-uni)
  
  110 mg
• Antarctic krill (boiled)
  
  110 mg
• Atlantic horse mackerel (raw)
  
  120 mg
• Mackerel (boiled)
  
  120 mg
• Red sea bream (cultured, boiled)
  
  120 mg