Fishes and Shellfishes High in Docosahexaenoic acid (DHA) (141st - 160th) (per 100 g edible portion)

• Common Japanese conger (steamed)
  
  510 mg
• Skipjack, Processed product (kezuri-bushi)
  
  500 mg
• Japanese sand lance (tsukudani)
  
  500 mg
• Pink salmon (salted)
  
  490 mg
• Mackerel (saba-bushi)
  
  480 mg
• Sockeye salmon (raw)
  
  480 mg
• Masu trout (cultured, raw)
  
  470 mg
• Frigate mackerel (raw)
  
  470 mg
• Japanese eel (viscera, raw)
  
  470 mg
• Pond smelt (tsukudani)
  
  460 mg
• Brownstriped mackerel scad (kusaya)
  
  460 mg
• Firefly squid (raw)
  
  450 mg
• Girella (raw)
  
  450 mg
• Bastard halibut (cultured, raw)
  
  450 mg
• Ayu sweetfish (uruka)
  
  450 mg
• Tuna, Canned product (flaked white meat in brine)
  
  440 mg
• Catfish (raw)
  
  440 mg
• Chum salmon (boiled)
  
  440 mg
• Ayu sweetfish (cultured, raw)
  
  440 mg
• Horse mackerel (raw)
  
  440 mg