Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (181st - 200th) (per 100 g edible portion)

• Japanese sculpin (tsukudani)
  
  270 mg
• Tilapia (raw)
  
  270 mg
• Pacific herring (ovary, salted, desalted)
  
  270 mg
• Dried flounder
  
  280 mg
• Squid, Processed product (ika-arare)
  
  280 mg
• Skipjack, Canned product (flaked meat in oil)
  
  290 mg
• Bastard halibut (wild, raw)
  
  290 mg
• Squid, Processed product (seasoned and smoked)
  
  290 mg
• Japanese parrot fish (raw)
  
  300 mg
• Japanese sand lance (ameni)
  
  310 mg
• Striped marlin (raw)
  
  310 mg
• Sakura shrimp (dried)
  
  310 mg
• Squid, Processed product (saki-ika)
  
  310 mg
• Japanese anchovy (niboshi)
  
  320 mg
• Dolphinfish (raw)
  
  320 mg
• Japanese bluefish (raw)
  
  320 mg
• Firefly squid (seasoned and smoked)
  
  320 mg
• Tile fish (raw)
  
  330 mg
• Angry rockfish (raw)
  
  330 mg
• Yellow sea bream (raw)
  
  330 mg