Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (1st - 20th) (per 100 g edible portion)

• Anglerfish (liver, raw)
  
  3600 mg
• Bluefin tuna (fatty meat, raw)
  
  3200 mg
• Mackerel, Processed product (hirakiboshi)
  
  3100 mg
• Lamprey (dried)
  
  2800 mg
• Southern bluefin tuna (fatty meat, raw)
  
  2700 mg
• Atlantic mackerel (baked)
  
  2700 mg
• Mackerel, Processed product (shimesaba)
  
  2600 mg
• Atlantic mackerel (boiled)
  
  2500 mg
• Chum salmon (sujiko)
  
  2400 mg
• Atlantic mackerel (raw)
  
  2300 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  2300 mg
• Chum salmon (ikura)
  
  2000 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  2000 mg
• Striped mullet (karasumi)
  
  1900 mg
• Yellowtail (mature, baked)
  
  1900 mg
• Yellowtail (young, cultured, raw)
  
  1700 mg
• Yellowtail (mature, raw)
  
  1700 mg
• Pacific herring (ovary, dried)
  
  1700 mg
• Pacific saury (canned product, with seasoning)
  
  1700 mg
• Pacific saury (raw)
  
  1700 mg