Fishes and Shellfishes Low in Docosadienoic acid (201st - 220th) (per 100 g edible portion)

• Bastard halibut (wild, raw)
  
  0 mg
• Bastard halibut (cultured, raw)
  
  0 mg
• Ocellate puffer (cultured, raw)
  
  0 mg
• Purple puffer (raw)
  
  0 mg
• Crucian carp (raw)
  
  0 mg
• Crucian carp (boiled)
  
  0 mg
• Crucian carp (kanroni)
  
  0 mg
• Yellowtail (mature, raw)
  
  0 mg
• Yellowtail (mature, baked)
  
  0 mg
• Yellowtail (young, cultured, raw)
  
  0 mg
• Gurnard (raw)
  
  0 mg
• Hoki (raw)
  
  0 mg
• Atka mackerel (raw)
  
  0 mg
• Atka mackerel (salted)
  
  0 mg
• Atka mackerel (hirakiboshi)
  
  0 mg
• Striped mullet (raw)
  
  0 mg
• Striped mullet (karasumi)
  
  0 mg
• Willow shiner (raw)
  
  0 mg
• Yellowfin tuna (raw)
  
  0 mg
• Bluefin tuna (lean meat, raw)
  
  0 mg