Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (341st - 360th) (per 100 g edible portion)

• Coho salmon (cultured, raw)
  
  1200 mg
• Pacific saury (canned product, kabayaki)
  
  1200 mg
• Horse mackerel (hirakiboshi, baked)
  
  1300 mg
• Japanese pilchard (raw)
  
  1300 mg
• Mirinboshi (japanese pilchard)
  
  1300 mg
• Japanese eel (kabayaki)
  
  1300 mg
• Mackerel (canned products, in brine)
  
  1300 mg
• Japanese pilchard (boiled)
  
  1400 mg
• Mezashi (raw)
  
  1400 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1400 mg
• Masu salmon (baked)
  
  1400 mg
• Atlantic salmon (cultured, raw)
  
  1400 mg
• Rainbow trout (cultured in sea, raw)
  
  1400 mg
• Pacific saury (baked)
  
  1400 mg
• Hairtail (raw)
  
  1400 mg
• Japanese pilchard (baked)
  
  1500 mg
• Kichiji rockfish (raw)
  
  1500 mg
• Coho salmon (cultured, baked)
  
  1500 mg
• Rainbow trout (cultured in sea, baked)
  
  1500 mg
• Mackerel, Processed product (shiosaba)
  
  1500 mg