Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (1st - 20th) (per 100 g edible portion)

• Striped mullet (karasumi)
  
  850 mg
• Chum salmon (sujiko)
  
  720 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  710 mg
• Chum salmon (ikura)
  
  670 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  610 mg
• Lamprey (dried)
  
  560 mg
• Atlantic salmon (cultured, baked)
  
  480 mg
• Anglerfish (liver, raw)
  
  460 mg
• Japanese eel (cultured, raw)
  
  450 mg
• Mackerel, Processed product (hirakiboshi)
  
  440 mg
• Coho salmon (cultured, baked)
  
  430 mg
• Japanese eel (kabayaki)
  
  420 mg
• Atlantic salmon (cultured, raw)
  
  400 mg
• Yellowtail (mature, baked)
  
  360 mg
• Hairtail (raw)
  
  350 mg
• Coho salmon (cultured, raw)
  
  340 mg
• Japanese eel (shirayaki)
  
  340 mg
• Yellowtail (young, cultured, raw)
  
  330 mg
• Red sea bream (cultured, boiled)
  
  330 mg
• Southern bluefin tuna (fatty meat, raw)
  
  320 mg