Fishes and Shellfishes Low in Docosadienoic acid (341st - 360th) (per 100 g edible portion)

• King crab (canned in brine)
  
  Tr
• Pink salmon (raw)
  
  1 mg
• Masu salmon (raw)
  
  1 mg
• Sockeye salmon (raw)
  
  1 mg
• Sockeye salmon (baked)
  
  1 mg
• Tile fish (raw)
  
  2 mg
• Tile fish (boiled)
  
  2 mg
• Golden-thread (raw)
  
  2 mg
• Rainbow trout (cultured in sea, raw)
  
  2 mg
• Chinook salmon (raw)
  
  2 mg
• Chinook salmon (baked)
  
  2 mg
• Mackerel (canned products, miso-ni)
  
  2 mg
• Young bluefin tuna (raw)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Adductor muscle (canned in brine)
  
  2 mg
• Snow crab (canned in brine)
  
  2 mg
• Pacific saury (canned product, kabayaki)
  
  3 mg
• Squid, Processed product (canned with seasoning)
  
  3 mg
• Atlantic salmon (cultured, raw)
  
  5 mg
• Pink salmon (canned in brine)
  
  6 mg