Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (81st - 100th) (per 100 g edible portion)

• Pink salmon (baked)
  
  840 mg
• Japanese pilchard, Canned product (in oil)
  
  810 mg
• Three-line grunt (raw)
  
  810 mg
• Atlantic horse mackerel (boiled)
  
  810 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  800 mg
• Walleye pollack (tarako, baked)
  
  780 mg
• Pacific herring (raw)
  
  770 mg
• Carp (cultured, viscera, raw)
  
  770 mg
• Japanese anchovy (raw)
  
  770 mg
• Japanese sand lance (niboshi)
  
  770 mg
• Brownstriped mackerel scad (baked)
  
  770 mg
• Chinook salmon (raw)
  
  740 mg
• Chum salmon (aramaki raw)
  
  730 mg
• Amberjack (raw)
  
  730 mg
• Sandfish (raw)
  
  710 mg
• Barracuda (baked)
  
  710 mg
• Mackerel (raw)
  
  700 mg
• Squid, Processed product (shiokara)
  
  690 mg
• Dogfish (raw)
  
  690 mg
• Pink salmon (raw)
  
  690 mg