Fishes and Shellfishes High in Docosadienoic acid (1st - 20th) (per 100 g edible portion)

• Ark shell (canned with seasoning)
  
  33 mg
• Topshell (canned with seasoning)
  
  24 mg
• Short-necked clam, Canned product (with seasoning)
  
  18 mg
• Japanese abalone (raw)
  
  9 mg
• Pacific saury (canned product, with seasoning)
  
  9 mg
• Abalone (canned in brine)
  
  8 mg
• Southern black cod (raw)
  
  7 mg
• Atlantic salmon (cultured, baked)
  
  6 mg
• Pink salmon (canned in brine)
  
  6 mg
• Atlantic salmon (cultured, raw)
  
  5 mg
• Squid, Processed product (canned with seasoning)
  
  3 mg
• Pacific saury (canned product, kabayaki)
  
  3 mg
• Snow crab (canned in brine)
  
  2 mg
• Adductor muscle (canned in brine)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Young bluefin tuna (raw)
  
  2 mg
• Mackerel (canned products, miso-ni)
  
  2 mg
• Chinook salmon (baked)
  
  2 mg
• Chinook salmon (raw)
  
  2 mg
• Rainbow trout (cultured in sea, raw)
  
  2 mg