Fishes and Shellfishes Low in Octadecatetraenoic acid (341st - 360th) (per 100 g edible portion)
- Japanese eel (kabayaki)
- Coho salmon (cultured, baked)
- Chinook salmon (baked)
- Atlantic capelin (semi-dried, baked)
- Japanese pilchard (raw)
- Chum salmon (shiozake)
- Mackerel (canned products, in brine)
- Striped mullet (karasumi)
- Japanese pilchard (baked)
- Japanese pilchard (shioiwashi)
- Mezashi (baked)
- Sea urchin (raw gonads)
- Chum salmon (sujiko)
- Yellowtail (mature, raw)
- Lamprey (raw)
- Japanese pilchard (namaboshi)
- Japanese pilchard, Canned product (in brine)
- Japanese pilchard, Canned product (in oil)
- Yellowtail (mature, baked)
- Mirinboshi (japanese pilchard)