Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (241st - 260th) (per 100 g edible portion)

• Turban shell (baked)
  
  15 mg
• Pacific herring (ovary, salted, desalted)
  
  15 mg
• Firefly squid (seasoned and smoked)
  
  14 mg
• Hoki (raw)
  
  14 mg
• Japanese sand lance (ameni)
  
  14 mg
• Fish paste product (fish ham)
  
  13 mg
• Freshwater clam (raw)
  
  13 mg
• Short-necked clam, Canned product (in brine)
  
  13 mg
• Purple puffer (raw)
  
  13 mg
• Blue shark (raw)
  
  13 mg
• Squid, Processed product (surume)
  
  12 mg
• Shrimp, Processed product (tsukudani)
  
  12 mg
• Sakura shrimp (dried)
  
  12 mg
• Big-eye tuna (raw)
  
  12 mg
• Bar-tailed flathead (raw)
  
  12 mg
• Surf clam (raw)
  
  11 mg
• Hard clam (baked)
  
  11 mg
• Japanese abalone (raw)
  
  11 mg
• Oyster (cultured, boiled)
  
  11 mg
• Abalone (raw)
  
  11 mg