Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (321st - 340th) (per 100 g edible portion)

• Adductor muscle (niboshi)
  
  4 mg
• Common shield-clam (raw)
  
  4 mg
• Japanese scallop (cultured, raw)
  
  4 mg
• Yellowfin tuna (raw)
  
  4 mg
• Yellowfin goby (raw)
  
  4 mg
• Japanese surfsmelt (raw)
  
  4 mg
• Skipjack, Processed product (namari-bushi)
  
  4 mg
• Fish paste product (satsuma-age)
  
  3 mg
• Fish paste product (hanpen)
  
  3 mg
• Fish paste product (sumaki-kamaboko)
  
  3 mg
• Sea squirt (raw)
  
  3 mg
• Squid, Processed product (canned with seasoning)
  
  3 mg
• Squid, Processed product (ika-arare)
  
  3 mg
• Squid, Processed product (seasoned and smoked)
  
  3 mg
• Squid, Processed product (saki-ika)
  
  3 mg
• Spear squid (raw)
  
  3 mg
• Japanese common squid (boiled)
  
  3 mg
• Japanese common squid (raw)
  
  3 mg
• Swordtip squid (raw)
  
  3 mg
• Scallop (boiled)
  
  3 mg