Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (61st - 80th) (per 100 g edible portion)

• Mackerel (canned products, in brine)
  
  180 mg
• Chinook salmon (baked)
  
  180 mg
• Three-line grunt (raw)
  
  180 mg
• Conger pike (raw)
  
  170 mg
• Pacific herring (ovary, dried)
  
  170 mg
• Yellowstriped butterfish (raw)
  
  170 mg
• Striped jack (cultured, raw)
  
  170 mg
• Pacific saury (baked)
  
  170 mg
• Spanish mackerel (baked)
  
  170 mg
• Mackerel, Processed product (shiosaba)
  
  170 mg
• Mackerel (baked)
  
  160 mg
• Chum salmon (shiozake)
  
  160 mg
• Chum salmon (aramaki raw)
  
  160 mg
• Masu salmon (raw)
  
  160 mg
• Carp (cultured, viscera, raw)
  
  160 mg
• Mezashi (raw)
  
  160 mg
• Girella (raw)
  
  150 mg
• Red sea bream (wild, raw)
  
  150 mg
• Pacific saury (canned product, kabayaki)
  
  150 mg
• Mackerel (boiled)
  
  150 mg