Foods High in Icosapentaenoic acid (261st - 280th) (per 100 g edible portion)

• Sakura shrimp (boiled)
  
  89 mg
• Ayu sweetfish (wild, raw)
  
  89 mg
• Skipjack, Processed product (kezuri-bushi)
  
  86 mg
• Sea urchin (neri-uni)
  
  85 mg
• Scallop (raw)
  
  82 mg
• King crab (boiled)
  
  81 mg
• Japanese argentine (raw)
  
  81 mg
• Golden-thread (raw)
  
  81 mg
• Short-necked clam, Canned product (in brine)
  
  79 mg
• Ocellated octopus (raw)
  
  77 mg
• Tuna, Canned product (flaked white meat in oil)
  
  77 mg
• Flying squid (raw)
  
  76 mg
• Amago salmon (cultured, raw)
  
  76 mg
• Fish paste product (mushi-kamaboko)
  
  75 mg
• Spear squid (raw)
  
  75 mg
• Japanese common squid (baked)
  
  73 mg
• Ivory shell (raw)
  
  73 mg
• Japanese scallop (cultured, raw)
  
  73 mg
• Pacific cod (dried split)
  
  73 mg
• Jackknife clam (raw)
  
  71 mg