Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (21st - 40th) (per 100 g edible portion)

• Yellowfin goby (raw)
  
  12 mg
• Blue crab (raw)
  
  14 mg
• Topshell (canned with seasoning)
  
  15 mg
• Bloody clam (raw)
  
  16 mg
• King crab (canned in brine)
  
  16 mg
• Pen shell (adductor muscle, raw)
  
  17 mg
• Japanese spiny lobster (raw)
  
  17 mg
• Short-necked clam (raw)
  
  18 mg
• Oriental shrimp (raw)
  
  18 mg
• Kingklip (raw)
  
  19 mg
• King crab (raw)
  
  19 mg
• Common shield-clam (raw)
  
  21 mg
• Scallop (raw)
  
  21 mg
• Giant tiger shrimp (cultured, raw)
  
  21 mg
• Ivory shell (raw)
  
  22 mg
• Keen's gaper (siphon, raw)
  
  22 mg
• Anglerfish (raw)
  
  23 mg
• Fish paste product (kobumaki-kamaboko)
  
  23 mg
• Surf clam (raw)
  
  24 mg
• Fish paste product (hanpen)
  
  24 mg