Fishes and Shellfishes Low in Docosadienoic acid (21st - 40th) (per 100 g edible portion)

• Ayu sweetfish (cultured, raw)
  
  0 mg
• Ayu sweetfish (cultured, baked)
  
  0 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0 mg
• Ayu sweetfish (uruka)
  
  0 mg
• Pacific Ocean perch (raw)
  
  0 mg
• Anglerfish (raw)
  
  0 mg
• Anglerfish (liver, raw)
  
  0 mg
• Japanese sand lance (raw)
  
  0 mg
• Japanese sand lance (niboshi)
  
  0 mg
• Japanese sand lance (tsukudani)
  
  0 mg
• Japanese sand lance (ameni)
  
  0 mg
• Three-line grunt (raw)
  
  0 mg
• Japanese parrot fish (raw)
  
  0 mg
• Golden-thread (surimi)
  
  0 mg
• Butterfish (raw)
  
  0 mg
• Big-eye sardine (raw)
  
  0 mg
• Big-eye sardine (maruboshi)
  
  0 mg
• Japanese anchovy (raw)
  
  0 mg
• Japanese anchovy (niboshi)
  
  0 mg