Fishes and Shellfishes High in Docosapentaenoic acid (n-3) (141st - 160th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  80 mg
• Horse mackerel (raw)
  
  80 mg
• Sandfish (namaboshi)
  
  79 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  79 mg
• Angry rockfish (raw)
  
  76 mg
• Willow shiner (raw)
  
  75 mg
• Japanese bluefish (raw)
  
  74 mg
• Brownstriped mackerel scad (baked)
  
  74 mg
• Sockeye salmon (raw)
  
  73 mg
• Japanese seaperch (raw)
  
  72 mg
• Atlantic capelin (semi-dried, raw)
  
  72 mg
• Crimson sea bream (raw)
  
  71 mg
• Ayu sweetfish (wild, viscera, baked)
  
  71 mg
• Pacific herring (raw)
  
  70 mg
• Young bluefin tuna (raw)
  
  69 mg
• Sole (raw)
  
  69 mg
• Atlantic capelin (semi-dried, baked)
  
  68 mg
• Ayu sweetfish (wild, baked)
  
  68 mg
• Barracouta (raw)
  
  67 mg
• Barracuda (baked)
  
  67 mg