Fishes and Shellfishes Low in Octadecatetraenoic acid (361st - 380th) (per 100 g edible portion)

• Mackerel (canned products, miso-ni)
  
  230 mg
• Pacific herring (hirakiboshi)
  
  240 mg
• Mezashi (raw)
  
  250 mg
• Atlantic salmon (cultured, raw)
  
  250 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  270 mg
• Pacific herring (raw)
  
  270 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  280 mg
• Pacific herring (smoked)
  
  280 mg
• Yellowtail (young, cultured, raw)
  
  280 mg
• Japanese pilchard, Canned product (kabayaki)
  
  310 mg
• Atlantic salmon (cultured, baked)
  
  310 mg
• Pacific saury (canned product, kabayaki)
  
  320 mg
• Southern bluefin tuna (fatty meat, raw)
  
  370 mg
• Pacific saury (baked)
  
  460 mg
• Bluefin tuna (fatty meat, raw)
  
  460 mg
• Lamprey (dried)
  
  570 mg
• Mackerel, Processed product (hirakiboshi)
  
  580 mg
• Pacific saury (hirakiboshi)
  
  620 mg
• Pacific saury (mirinboshi)
  
  730 mg
• Mackerel, Processed product (shiosaba)
  
  750 mg