Fishes and Shellfishes Low in Octadecatetraenoic acid (321st - 340th) (per 100 g edible portion)

• Pacific herring (migaki-nishin)
  
  120 mg
• Oyster (canned in oil, smoked)
  
  120 mg
• Japanese pilchard (maruboshi)
  
  130 mg
• Sablefish (raw)
  
  130 mg
• Coho salmon (cultured, raw)
  
  130 mg
• Rainbow trout (cultured in sea, raw)
  
  130 mg
• Chinook salmon (raw)
  
  130 mg
• Hairtail (raw)
  
  130 mg
• Ayu sweetfish (wild, viscera, raw)
  
  140 mg
• Pink salmon (salted)
  
  140 mg
• Rainbow trout (cultured in sea, baked)
  
  140 mg
• Mackerel (baked)
  
  140 mg
• Japanese pilchard, Canned product (with seasoning)
  
  150 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  160 mg
• Kichiji rockfish (raw)
  
  160 mg
• Gizzard shad (raw)
  
  160 mg
• Pink salmon (canned in brine)
  
  160 mg
• Mackerel (canned productswith seasoning)
  
  160 mg
• Atlantic capelin (semi-dried, raw)
  
  160 mg
• Japanese pilchard (boiled)
  
  170 mg