Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (101st - 120th) (per 100 g edible portion)

• Ocellated octopus (raw)
  
  82 mg
• Purple puffer (raw)
  
  84 mg
• Fish paste product (datemaki)
  
  84 mg
• Ayu sweetfish (wild, baked)
  
  85 mg
• Chum salmon (mefun)
  
  85 mg
• Short-necked clam, Canned product (in brine)
  
  85 mg
• Shrimp, Processed product (tsukudani)
  
  86 mg
• Fish paste product (yaki-chikuwa)
  
  87 mg
• Skipjack (caught in spring, raw)
  
  88 mg
• Fish paste product (fish ham)
  
  89 mg
• Opossum shrimp (shiokara)
  
  91 mg
• Short-necked clam, Canned product (with seasoning)
  
  92 mg
• Hard clam (boiled)
  
  92 mg
• Yellowfin goby (kanroni)
  
  96 mg
• Mussel (raw)
  
  98 mg
• Adductor muscle (niboshi)
  
  100 mg
• Sakura shrimp (boiled)
  
  100 mg
• Skipjack, Processed product (namari)
  
  110 mg
• Marbled sole (raw)
  
  110 mg
• Croaker (raw)
  
  110 mg