Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (21st - 40th) (per 100 g edible portion)

• Atlantic salmon (cultured, baked)
  
  1700 mg
• Pacific saury (mirinboshi)
  
  1600 mg
• Caviar (salted product)
  
  1600 mg
• Lamprey (raw)
  
  1500 mg
• Pacific saury (hirakiboshi)
  
  1500 mg
• Mackerel (canned productswith seasoning)
  
  1500 mg
• Mackerel (canned products, miso-ni)
  
  1500 mg
• Mackerel, Processed product (shiosaba)
  
  1500 mg
• Rainbow trout (cultured in sea, baked)
  
  1500 mg
• Coho salmon (cultured, baked)
  
  1500 mg
• Kichiji rockfish (raw)
  
  1500 mg
• Japanese pilchard (baked)
  
  1500 mg
• Hairtail (raw)
  
  1400 mg
• Pacific saury (baked)
  
  1400 mg
• Rainbow trout (cultured in sea, raw)
  
  1400 mg
• Atlantic salmon (cultured, raw)
  
  1400 mg
• Masu salmon (baked)
  
  1400 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1400 mg
• Mezashi (raw)
  
  1400 mg
• Japanese pilchard (boiled)
  
  1400 mg