Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (81st - 100th) (per 100 g edible portion)

• Caviar (salted product)
  
  150 mg
• Tile fish (boiled)
  
  150 mg
• Black sea bream (raw)
  
  140 mg
• Chinook salmon (raw)
  
  130 mg
• Pink salmon (canned in brine)
  
  130 mg
• Pink salmon (baked)
  
  130 mg
• Japanese sculpin (tsukudani)
  
  130 mg
• Japanese sculpin (boiled)
  
  130 mg
• Pale chub (raw)
  
  130 mg
• Tile fish (raw)
  
  130 mg
• Atlantic horse mackerel (baked)
  
  130 mg
• Horse mackerel (hirakiboshi, raw)
  
  130 mg
• Catfish (raw)
  
  120 mg
• Silver warehou (raw)
  
  120 mg
• Shishamo smelt (semi-dried, raw)
  
  120 mg
• Mackerel (raw)
  
  120 mg
• Alfonsino (raw)
  
  120 mg
• Swordfish (raw)
  
  120 mg
• Japanese eel (viscera, raw)
  
  120 mg
• Japanese pilchard (shioiwashi)
  
  120 mg