Fishes and Shellfishes Low in Docosadienoic acid (361st - 368th) (per 100 g edible portion)

• Atlantic salmon (cultured, baked)
  
  6 mg
• Southern black cod (raw)
  
  7 mg
• Abalone (canned in brine)
  
  8 mg
• Pacific saury (canned product, with seasoning)
  
  9 mg
• Japanese abalone (raw)
  
  9 mg
• Short-necked clam, Canned product (with seasoning)
  
  18 mg
• Topshell (canned with seasoning)
  
  24 mg
• Ark shell (canned with seasoning)
  
  33 mg