Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (261st - 280th) (per 100 g edible portion)

• Common Japanese conger (raw)
  
  550 mg
• Rainbow trout (cultured in freshwater, raw)
  
  550 mg
• Shishamo smelt (semi-dried, raw)
  
  550 mg
• Skipjack, Processed product (katsuo-bushi)
  
  560 mg
• Shirasuboshi (semi-dried)
  
  570 mg
• Carp (cultured, boiled)
  
  570 mg
• Mirinboshi (anchovy)
  
  580 mg
• Butterfish (raw)
  
  590 mg
• Pacific herring (migaki-nishin)
  
  590 mg
• Striped mullet (raw)
  
  590 mg
• Firefly squid (tsukudani)
  
  590 mg
• Sockeye salmon (baked)
  
  600 mg
• Walleye pollack (tarako, raw)
  
  600 mg
• Red sea bream (wild, raw)
  
  610 mg
• Ayu sweetfish (cultured, baked)
  
  620 mg
• Big-eye sardine (maruboshi)
  
  620 mg
• Japanese anchovy (tazukuri)
  
  620 mg
• Silver warehou (raw)
  
  620 mg
• Squid, Processed product (surume)
  
  620 mg
• Horse mackerel (baked)
  
  640 mg