Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (101st - 120th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  120 mg
• Ayu sweetfish (uruka)
  
  120 mg
• Ayu sweetfish (cultured, baked)
  
  120 mg
• Ayu sweetfish (wild, viscera, raw)
  
  120 mg
• Tile fish (baked)
  
  120 mg
• Shishamo smelt (semi-dried, baked)
  
  110 mg
• Chum salmon (baked)
  
  110 mg
• Pink salmon (raw)
  
  110 mg
• Gizzard shad (amazu-zuke)
  
  110 mg
• Gizzard shad (raw)
  
  110 mg
• Barracuda (raw)
  
  110 mg
• Japanese sculpin (raw)
  
  110 mg
• Japanese pilchard, Canned product (in oil)
  
  110 mg
• Mezashi (baked)
  
  110 mg
• Atlantic horse mackerel (boiled)
  
  110 mg
• Horse mackerel (baked)
  
  110 mg
• Pink salmon (salted)
  
  100 mg
• Atlantic horse mackerel (raw)
  
  100 mg
• Horse mackerel (boiled)
  
  100 mg
• Chum salmon (boiled)
  
  99 mg