Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (241st - 260th) (per 100 g edible portion)

• Masu trout (cultured, raw)
  
  470 mg
• Sockeye salmon (raw)
  
  480 mg
• Mackerel (saba-bushi)
  
  480 mg
• Pink salmon (salted)
  
  490 mg
• Japanese sand lance (tsukudani)
  
  500 mg
• Skipjack, Processed product (kezuri-bushi)
  
  500 mg
• Common Japanese conger (steamed)
  
  510 mg
• Japanese pilchard (maruboshi)
  
  510 mg
• Carp (cultured, raw)
  
  510 mg
• Chum salmon (baked)
  
  510 mg
• Chum salmon (canned in brine)
  
  510 mg
• Squid, Processed product (kiriika-ameni)
  
  510 mg
• Swordfish (raw)
  
  530 mg
• Pink salmon (canned in brine)
  
  530 mg
• Shishamo smelt (semi-dried, baked)
  
  530 mg
• Walleye pollack (karashi-mentaiko)
  
  530 mg
• Atka mackerel (raw)
  
  530 mg
• Horse mackerel (boiled)
  
  540 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  540 mg
• Sockeye salmon (smoked)
  
  540 mg