Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (321st - 340th) (per 100 g edible portion)

• Mezashi (baked)
  
  940 mg
• Barracuda (raw)
  
  940 mg
• Spanish mackerel (raw)
  
  940 mg
• Spanish mackerel (baked)
  
  940 mg
• Horse mackerel (hirakiboshi, raw)
  
  950 mg
• Masu salmon (raw)
  
  960 mg
• Skipjack (caught in autumn, raw)
  
  970 mg
• Atlantic horse mackerel (baked)
  
  1000 mg
• Mackerel (baked)
  
  1000 mg
• Japanese pilchard (shioiwashi)
  
  1100 mg
• Japanese pilchard (namaboshi)
  
  1100 mg
• Japanese pilchard, Canned product (with seasoning)
  
  1100 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1100 mg
• Japanese eel (cultured, raw)
  
  1100 mg
• Japanese eel (shirayaki)
  
  1100 mg
• Chum salmon (shiozake)
  
  1100 mg
• Red sea bream (cultured, boiled)
  
  1100 mg
• Red sea bream (cultured, baked)
  
  1100 mg
• Sandfish (namaboshi)
  
  1100 mg
• Japanese pilchard, Canned product (in brine)
  
  1200 mg