Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (281st - 300th) (per 100 g edible portion)

• Shrimp, Processed product (tsukudani)
  
  86 mg
• Short-necked clam, Canned product (in brine)
  
  85 mg
• Chum salmon (mefun)
  
  85 mg
• Ayu sweetfish (wild, baked)
  
  85 mg
• Fish paste product (datemaki)
  
  84 mg
• Purple puffer (raw)
  
  84 mg
• Ocellated octopus (raw)
  
  82 mg
• Brown sole (boiled)
  
  78 mg
• Japanese scallop (cultured, raw)
  
  76 mg
• Bar-tailed flathead (raw)
  
  74 mg
• Crucian carp (kanroni)
  
  72 mg
• Brown sole (raw)
  
  72 mg
• Oyster (cultured, raw)
  
  71 mg
• Fish paste product (satsuma-age)
  
  69 mg
• Southern blue whiting (raw)
  
  69 mg
• Common octopus (raw)
  
  68 mg
• Sea squirt (shiokara)
  
  67 mg
• Walleye pollack (sukimidara)
  
  67 mg
• Hard clam (baked)
  
  66 mg
• Brown sole (baked)
  
  66 mg