Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (301st - 320th) (per 100 g edible portion)

• Pacific herring (raw)
  
  770 mg
• Walleye pollack (tarako, baked)
  
  780 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  800 mg
• Atlantic horse mackerel (boiled)
  
  810 mg
• Three-line grunt (raw)
  
  810 mg
• Japanese pilchard, Canned product (in oil)
  
  810 mg
• Pink salmon (baked)
  
  840 mg
• Young bluefin tuna (raw)
  
  850 mg
• Alfonsino (raw)
  
  870 mg
• Pacific herring (smoked)
  
  870 mg
• Pacific herring (ovary, raw)
  
  870 mg
• Pacific herring (hirakiboshi)
  
  880 mg
• Atlantic horse mackerel (raw)
  
  890 mg
• Chum salmon (aramaki baked)
  
  890 mg
• Red sea bream (cultured, raw)
  
  890 mg
• Brownstriped mackerel scad (raw)
  
  900 mg
• Mackerel (boiled)
  
  900 mg
• Striped jack (cultured, raw)
  
  900 mg
• Yellowstriped butterfish (raw)
  
  920 mg
• Chinook salmon (baked)
  
  930 mg