Fishes and Shellfishes Low in Octadecatetraenoic acid (101st - 120th) (per 100 g edible portion)

• Japanese dace (raw)
  
  3 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  3 mg
• Skipjack, Processed product (shiokara)
  
  3 mg
• Croaker (raw)
  
  3 mg
• Pacific cod (denbu)
  
  3 mg
• Albacore (raw)
  
  3 mg
• Adductor muscle (niboshi)
  
  3 mg
• Sakura shrimp (boiled)
  
  3 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  3 mg
• Shrimp, Processed product (tsukudani)
  
  3 mg
• Fish paste product (kobumaki-kamaboko)
  
  3 mg
• Fish paste product (mushi-kamaboko)
  
  3 mg
• Fish paste product (datemaki)
  
  3 mg
• Halfbeak (raw)
  
  4 mg
• Japanese surfsmelt (raw)
  
  4 mg
• Common shield-clam (raw)
  
  4 mg
• Surf clam (raw)
  
  4 mg
• Opossum shrimp (shiokara)
  
  4 mg
• Sea cucumber (konowata)
  
  4 mg
• Fish paste product (satsuma-age)
  
  4 mg