Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (281st - 300th) (per 100 g edible portion)

• Hake (raw)
  
  8 mg
• Pacific cod (denbu)
  
  8 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  8 mg
• Fish paste product (mushi-kamaboko)
  
  7 mg
• Sea cucumber (konowata)
  
  7 mg
• Flying squid (raw)
  
  7 mg
• Keen's gaper (siphon, raw)
  
  7 mg
• Hen clam (raw)
  
  7 mg
• Oyster (cultured, raw)
  
  7 mg
• Pacific cod (milt)
  
  7 mg
• Blue sprat (raw)
  
  7 mg
• Skipjack, Processed product (kakuni)
  
  7 mg
• Black scraper (raw)
  
  7 mg
• Sea urchin (tsubu-uni)
  
  6 mg
• Opossum shrimp (tsukudani)
  
  6 mg
• Common octopus (raw)
  
  6 mg
• Ocellated octopus (raw)
  
  6 mg
• Sakura shrimp (niboshi)
  
  6 mg
• Sakura shrimp (boiled)
  
  6 mg
• Hard clam (raw)
  
  6 mg