Fishes and Shellfishes Low in Docosadienoic acid (101st - 120th) (per 100 g edible portion)

• Blue sprat (raw)
  
  0 mg
• Blue sprat (seasoned and dried)
  
  0 mg
• Kingklip (raw)
  
  0 mg
• Sablefish (raw)
  
  0 mg
• Alfonsino (raw)
  
  0 mg
• Croaker (raw)
  
  0 mg
• Croaker (baked)
  
  0 mg
• Carp (cultured, raw)
  
  0 mg
• Carp (cultured, boiled)
  
  0 mg
• Carp (cultured, viscera, raw)
  
  0 mg
• Gizzard shad (raw)
  
  0 mg
• Gizzard shad (amazu-zuke)
  
  0 mg
• Pink salmon (baked)
  
  0 mg
• Pink salmon (salted)
  
  0 mg
• Masu salmon (baked)
  
  0 mg
• Chum salmon (raw)
  
  0 mg
• Chum salmon (boiled)
  
  0 mg
• Chum salmon (baked)
  
  0 mg
• Chum salmon (aramaki raw)
  
  0 mg
• Chum salmon (aramaki baked)
  
  0 mg