Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (121st - 140th) (per 100 g edible portion)

• Dried flounder
  
  98 mg
• Pacific herring (smoked)
  
  96 mg
• Carp (cultured, raw)
  
  95 mg
• Carp (cultured, boiled)
  
  94 mg
• Pacific herring (hirakiboshi)
  
  93 mg
• Amberjack (raw)
  
  92 mg
• Abalone (shiokara)
  
  91 mg
• Japanese pilchard (maruboshi)
  
  91 mg
• Pond smelt (tsukudani)
  
  89 mg
• Sockeye salmon (baked)
  
  89 mg
• Brownstriped mackerel scad (raw)
  
  88 mg
• Goldstriped amberjack (raw)
  
  86 mg
• Chum salmon (canned in brine)
  
  86 mg
• Chum salmon (raw)
  
  86 mg
• Ayu sweetfish (cultured, raw)
  
  86 mg
• Tilapia (raw)
  
  85 mg
• Gurnard (raw)
  
  84 mg
• Butterfish (raw)
  
  83 mg
• Yellow sea bream (raw)
  
  82 mg
• Sockeye salmon (smoked)
  
  81 mg