Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (21st - 40th) (per 100 g edible portion)

• Yellowtail (mature, raw)
  
  320 mg
• Red sea bream (cultured, baked)
  
  320 mg
• Atlantic mackerel (baked)
  
  320 mg
• Rainbow trout (cultured in sea, baked)
  
  320 mg
• Bluefin tuna (fatty meat, raw)
  
  310 mg
• Atlantic mackerel (boiled)
  
  310 mg
• Mackerel, Processed product (shimesaba)
  
  300 mg
• Rainbow trout (cultured in sea, raw)
  
  300 mg
• Japanese pilchard, Canned product (kabayaki)
  
  300 mg
• Atlantic mackerel (raw)
  
  290 mg
• Common Japanese conger (steamed)
  
  280 mg
• Japanese pilchard (baked)
  
  270 mg
• Red sea bream (cultured, raw)
  
  260 mg
• Kichiji rockfish (raw)
  
  260 mg
• Tatamiiwashi
  
  260 mg
• Japanese pilchard (raw)
  
  260 mg
• Silver pomfret (raw)
  
  250 mg
• Japanese pilchard (boiled)
  
  250 mg
• Japanese parrot fish (raw)
  
  250 mg
• Striped mullet (raw)
  
  240 mg