Fishes and Shellfishes Low in Octadecatetraenoic acid (141st - 160th) (per 100 g edible portion)

• Skipjack, Processed product (kezuri-bushi)
  
  8 mg
• Brown sole (boiled)
  
  8 mg
• Yellow sea bream (raw)
  
  8 mg
• Black-tipped fusilier (raw)
  
  8 mg
• Jackknife clam (raw)
  
  8 mg
• Hard clam (baked)
  
  8 mg
• Tile fish (raw)
  
  9 mg
• Sole (raw)
  
  9 mg
• Pacific herring (ovary, salted, desalted)
  
  9 mg
• Amago salmon (cultured, raw)
  
  10 mg
• Tile fish (boiled)
  
  10 mg
• Pacific halibut (raw)
  
  10 mg
• Dolphinfish (raw)
  
  10 mg
• Silver pomfret (raw)
  
  10 mg
• Freshwater clam (raw)
  
  10 mg
• Hard clam (boiled)
  
  10 mg
• Scallop (raw)
  
  10 mg
• Sea squirt (raw)
  
  10 mg
• Skipjack, Processed product (katsuo-bushi)
  
  11 mg
• Marbled sole (raw)
  
  12 mg