Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (81st - 100th) (per 100 g edible portion)

• Pacific cod (baked)
  
  61 mg
• Fish paste product (sumaki-kamaboko)
  
  61 mg
• Common octopus (boiled)
  
  63 mg
• Fish paste product (kanifumi-kamaboko)
  
  63 mg
• Yellowfin tuna (raw)
  
  65 mg
• Tuna, Canned product (flaked light meat in oil)
  
  65 mg
• Ayu sweetfish (wild, viscera, baked)
  
  66 mg
• Brown sole (baked)
  
  66 mg
• Hard clam (baked)
  
  66 mg
• Walleye pollack (sukimidara)
  
  67 mg
• Sea squirt (shiokara)
  
  67 mg
• Common octopus (raw)
  
  68 mg
• Southern blue whiting (raw)
  
  69 mg
• Fish paste product (satsuma-age)
  
  69 mg
• Oyster (cultured, raw)
  
  71 mg
• Brown sole (raw)
  
  72 mg
• Crucian carp (kanroni)
  
  72 mg
• Bar-tailed flathead (raw)
  
  74 mg
• Japanese scallop (cultured, raw)
  
  76 mg
• Brown sole (boiled)
  
  78 mg