Fishes and Shellfishes Low in Docosahexaenoic acid (DHA) (121st - 140th) (per 100 g edible portion)

• Croaker (baked)
  
  110 mg
• Pacific cod (milt)
  
  110 mg
• Crucian carp (raw)
  
  110 mg
• Hake (raw)
  
  110 mg
• Oyster (cultured, boiled)
  
  110 mg
• Ark shell (canned with seasoning)
  
  110 mg
• Fish paste product (yakinuki-kamaboko)
  
  110 mg
• Lizardfish (raw)
  
  120 mg
• Crucian carp (boiled)
  
  120 mg
• Bluefin tuna (lean meat, raw)
  
  120 mg
• Tuna, Canned product (flaked light meat in brine)
  
  120 mg
• Mantis shrimp (boiled)
  
  120 mg
• Skipjack, Processed product (namari-bushi)
  
  130 mg
• Blue sprat (raw)
  
  130 mg
• Pacific cod (dried split)
  
  130 mg
• Japanese surfsmelt (raw)
  
  130 mg
• Short-necked clam (tsukudani)
  
  130 mg
• Fish paste product (mushi-kamaboko)
  
  130 mg
• Skipjack, Processed product (shiokara)
  
  140 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  140 mg