Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (261st - 280th) (per 100 g edible portion)

• Short-necked clam, Canned product (with seasoning)
  
  11 mg
• Bluefin tuna (lean meat, raw)
  
  11 mg
• Chum salmon (mefun)
  
  11 mg
• Croaker (baked)
  
  11 mg
• Croaker (raw)
  
  11 mg
• Shirasuboshi (mild dried)
  
  11 mg
• Mussel (raw)
  
  10 mg
• Tuna, Canned product (flaked light meat in oil)
  
  10 mg
• Ocellate puffer (cultured, raw)
  
  10 mg
• Flying fish (raw)
  
  10 mg
• Pacific cod (dried split)
  
  10 mg
• Lizardfish (raw)
  
  10 mg
• Fish paste product (yakinuki-kamaboko)
  
  9 mg
• Antarctic krill (boiled)
  
  9 mg
• Firefly squid (boiled)
  
  9 mg
• Ark shell (canned with seasoning)
  
  9 mg
• Japanese whiting (raw)
  
  9 mg
• Fish paste product (yaki-chikuwa)
  
  8 mg
• Antarctic krill (raw)
  
  8 mg
• Whelk (raw)
  
  8 mg