Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (361st - 380th) (per 100 g edible portion)

• Mackerel (canned products, miso-ni)
  
  1500 mg
• Mackerel (canned productswith seasoning)
  
  1500 mg
• Pacific saury (hirakiboshi)
  
  1500 mg
• Lamprey (raw)
  
  1500 mg
• Caviar (salted product)
  
  1600 mg
• Pacific saury (mirinboshi)
  
  1600 mg
• Atlantic salmon (cultured, baked)
  
  1700 mg
• Pacific saury (raw)
  
  1700 mg
• Pacific saury (canned product, with seasoning)
  
  1700 mg
• Pacific herring (ovary, dried)
  
  1700 mg
• Yellowtail (mature, raw)
  
  1700 mg
• Yellowtail (young, cultured, raw)
  
  1700 mg
• Yellowtail (mature, baked)
  
  1900 mg
• Striped mullet (karasumi)
  
  1900 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  2000 mg
• Chum salmon (ikura)
  
  2000 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  2300 mg
• Atlantic mackerel (raw)
  
  2300 mg
• Chum salmon (sujiko)
  
  2400 mg
• Atlantic mackerel (boiled)
  
  2500 mg