Fishes and Shellfishes Low in Octadecatetraenoic acid (21st - 40th) (per 100 g edible portion)

• Spangled emperor (raw)
  
  Tr
• Ocellate puffer (cultured, raw)
  
  Tr
• Purple puffer (raw)
  
  Tr
• Whelk (raw)
  
  Tr
• Ivory shell (raw)
  
  Tr
• Adductor muscle (raw)
  
  Tr
• Northern shrimp (raw)
  
  Tr
• Japanese spiny lobster (raw)
  
  Tr
• Tiger prawn (cultured, raw)
  
  Tr
• Tiger prawn (cultured, boiled)
  
  Tr
• Tiger prawn (cultured, baked)
  
  Tr
• Oriental shrimp (raw)
  
  Tr
• Giant tiger shrimp (cultured, raw)
  
  Tr
• Blue crab (raw)
  
  Tr
• Snow crab (raw)
  
  Tr
• Snow crab (canned in brine)
  
  Tr
• King crab (raw)
  
  Tr
• King crab (canned in brine)
  
  Tr
• Crab, Processed product (ganzuke)
  
  Tr
• Flying squid (raw)
  
  Tr