Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (301st - 320th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, baked)
  
  66 mg
• Tuna, Canned product (flaked light meat in oil)
  
  65 mg
• Yellowfin tuna (raw)
  
  65 mg
• Fish paste product (kanifumi-kamaboko)
  
  63 mg
• Common octopus (boiled)
  
  63 mg
• Fish paste product (sumaki-kamaboko)
  
  61 mg
• Pacific cod (baked)
  
  61 mg
• Ayu sweetfish (wild, raw)
  
  58 mg
• Golden-thread (surimi)
  
  56 mg
• Sea squirt (raw)
  
  55 mg
• Ocellate puffer (cultured, raw)
  
  55 mg
• Black scraper (raw)
  
  55 mg
• Dried shark fin
  
  54 mg
• Blue shark (raw)
  
  51 mg
• Fish paste product (fish sausage)
  
  50 mg
• Snow crab (boiled)
  
  50 mg
• Scallop (boiled)
  
  45 mg
• Sea cucumber (konowata)
  
  44 mg
• Tiger prawn (cultured, raw)
  
  44 mg
• Freshwater clam (raw)
  
  44 mg