Fishes and Shellfishes Low in Docosadienoic acid (61st - 80th) (per 100 g edible portion)

• Japanese dace (raw)
  
  0 mg
• Japanese eel (cultured, raw)
  
  0 mg
• Japanese eel (viscera, raw)
  
  0 mg
• Japanese eel (shirayaki)
  
  0 mg
• Japanese eel (kabayaki)
  
  0 mg
• Black scraper (raw)
  
  0 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  0 mg
• Ray (raw)
  
  0 mg
• Lizardfish (raw)
  
  0 mg
• Pale chub (raw)
  
  0 mg
• Angry rockfish (raw)
  
  0 mg
• Devil stinger (raw)
  
  0 mg
• Pacific halibut (raw)
  
  0 mg
• Japanese sculpin (raw)
  
  0 mg
• Japanese sculpin (boiled)
  
  0 mg
• Japanese sculpin (tsukudani)
  
  0 mg
• Skipjack (caught in spring, raw)
  
  0 mg
• Skipjack (caught in autumn, raw)
  
  0 mg
• Frigate mackerel (raw)
  
  0 mg
• Skipjack, Processed product (namari)
  
  0 mg