Fishes and Shellfishes Low in Octadecatetraenoic acid (161st - 180th) (per 100 g edible portion)

• Walleye pollack (karashi-mentaiko)
  
  12 mg
• Yellowfin goby (kanroni)
  
  12 mg
• Short-necked clam, Canned product (in brine)
  
  12 mg
• Sakura shrimp (dried)
  
  12 mg
• Brownstriped mackerel scad (kusaya)
  
  13 mg
• Dried flounder
  
  13 mg
• Yellowfin goby (tsukudani)
  
  13 mg
• Girella (raw)
  
  13 mg
• Mussel (raw)
  
  13 mg
• Japanese bluefish (boiled)
  
  14 mg
• Firefly squid (raw)
  
  14 mg
• Walleye pollack (tarako, raw)
  
  15 mg
• Sea squirt (shiokara)
  
  15 mg
• Tatamiiwashi
  
  16 mg
• Skipjack, Canned product (flaked meat in oil)
  
  16 mg
• Tuna, Canned product (flaked light meat in oil)
  
  16 mg
• Shirasuboshi (mild dried)
  
  17 mg
• Mackerel (saba-bushi)
  
  17 mg
• Bastard halibut (wild, raw)
  
  17 mg
• Firefly squid (seasoned and smoked)
  
  17 mg