Fishes and Shellfishes Low in Octadecatetraenoic acid (121st - 140th) (per 100 g edible portion)

• Lizardfish (raw)
  
  5 mg
• Flying fish (raw)
  
  5 mg
• Japanese argentine (raw)
  
  5 mg
• Hake (raw)
  
  5 mg
• Hard clam (raw)
  
  5 mg
• Firefly squid (boiled)
  
  5 mg
• Mantis shrimp (boiled)
  
  5 mg
• Fish paste product (yaki-chikuwa)
  
  5 mg
• Japanese eel (viscera, raw)
  
  6 mg
• Striped marlin (raw)
  
  6 mg
• Swordfish (raw)
  
  6 mg
• Skipjack, Processed product (kakuni)
  
  6 mg
• Blue sprat (raw)
  
  6 mg
• Bluefin tuna (lean meat, raw)
  
  6 mg
• Golden-thread (raw)
  
  7 mg
• Brown sole (raw)
  
  7 mg
• Brown sole (baked)
  
  7 mg
• Hoki (raw)
  
  7 mg
• Sakura shrimp (niboshi)
  
  7 mg
• Tile fish (baked)
  
  8 mg