Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (41st - 60th) (per 100 g edible portion)

• Mackerel (canned products, in brine)
  
  1300 mg
• Japanese eel (kabayaki)
  
  1300 mg
• Mirinboshi (japanese pilchard)
  
  1300 mg
• Japanese pilchard (raw)
  
  1300 mg
• Horse mackerel (hirakiboshi, baked)
  
  1300 mg
• Pacific saury (canned product, kabayaki)
  
  1200 mg
• Coho salmon (cultured, raw)
  
  1200 mg
• Japanese pilchard, Canned product (in brine)
  
  1200 mg
• Sandfish (namaboshi)
  
  1100 mg
• Red sea bream (cultured, baked)
  
  1100 mg
• Red sea bream (cultured, boiled)
  
  1100 mg
• Chum salmon (shiozake)
  
  1100 mg
• Japanese eel (shirayaki)
  
  1100 mg
• Japanese eel (cultured, raw)
  
  1100 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1100 mg
• Japanese pilchard, Canned product (with seasoning)
  
  1100 mg
• Japanese pilchard (namaboshi)
  
  1100 mg
• Japanese pilchard (shioiwashi)
  
  1100 mg
• Mackerel (baked)
  
  1000 mg
• Atlantic horse mackerel (baked)
  
  1000 mg