Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (61st - 80th) (per 100 g edible portion)

• Skipjack (caught in autumn, raw)
  
  970 mg
• Masu salmon (raw)
  
  960 mg
• Horse mackerel (hirakiboshi, raw)
  
  950 mg
• Spanish mackerel (baked)
  
  940 mg
• Spanish mackerel (raw)
  
  940 mg
• Barracuda (raw)
  
  940 mg
• Mezashi (baked)
  
  940 mg
• Chinook salmon (baked)
  
  930 mg
• Yellowstriped butterfish (raw)
  
  920 mg
• Striped jack (cultured, raw)
  
  900 mg
• Mackerel (boiled)
  
  900 mg
• Brownstriped mackerel scad (raw)
  
  900 mg
• Red sea bream (cultured, raw)
  
  890 mg
• Chum salmon (aramaki baked)
  
  890 mg
• Atlantic horse mackerel (raw)
  
  890 mg
• Pacific herring (hirakiboshi)
  
  880 mg
• Pacific herring (ovary, raw)
  
  870 mg
• Pacific herring (smoked)
  
  870 mg
• Alfonsino (raw)
  
  870 mg
• Young bluefin tuna (raw)
  
  850 mg