Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (121st - 140th) (per 100 g edible portion)

• Mirinboshi (anchovy)
  
  580 mg
• Carp (cultured, boiled)
  
  570 mg
• Shirasuboshi (semi-dried)
  
  570 mg
• Skipjack, Processed product (katsuo-bushi)
  
  560 mg
• Shishamo smelt (semi-dried, raw)
  
  550 mg
• Rainbow trout (cultured in freshwater, raw)
  
  550 mg
• Common Japanese conger (raw)
  
  550 mg
• Sockeye salmon (smoked)
  
  540 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  540 mg
• Horse mackerel (boiled)
  
  540 mg
• Atka mackerel (raw)
  
  530 mg
• Walleye pollack (karashi-mentaiko)
  
  530 mg
• Shishamo smelt (semi-dried, baked)
  
  530 mg
• Pink salmon (canned in brine)
  
  530 mg
• Swordfish (raw)
  
  530 mg
• Squid, Processed product (kiriika-ameni)
  
  510 mg
• Chum salmon (canned in brine)
  
  510 mg
• Chum salmon (baked)
  
  510 mg
• Carp (cultured, raw)
  
  510 mg
• Japanese pilchard (maruboshi)
  
  510 mg