Foods High in Octadecatetraenoic acid (121st - 140th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, baked)
  
  56 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  56 mg
• Shishamo smelt (semi-dried, baked)
  
  55 mg
• Chum salmon (baked)
  
  55 mg
• Common Japanese conger (steamed)
  
  55 mg
• Yellowstriped butterfish (raw)
  
  52 mg
• Carp (cultured, raw)
  
  52 mg
• Bastard halibut (cultured, raw)
  
  51 mg
• Chum salmon (boiled)
  
  51 mg
• With ovary (boiled)
  
  51 mg
• Shirasuboshi (semi-dried)
  
  50 mg
• Japanese eel (shirayaki)
  
  49 mg
• Pond smelt (tsukudani)
  
  48 mg
• Brownstriped mackerel scad (raw)
  
  46 mg
• Oyster (cultured, raw)
  
  45 mg
• Atka mackerel (raw)
  
  45 mg
• Crucian carp (raw)
  
  45 mg
• Japanese seaperch (raw)
  
  45 mg
• Chum salmon (raw)
  
  45 mg
• Ayu sweetfish (wild, baked)
  
  45 mg