Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (1st - 20th) (per 100 g edible portion)

• Skipjack, Canned product (flaked meat in oil)
  
  0 mg
• Tuna, Canned product (flaked white meat in oil)
  
  0 mg
• Oyster (canned in oil, smoked)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Adductor muscle (raw)
  
  Tr
• Crab, Processed product (ganzuke)
  
  Tr
• Blue marlin (raw)
  
  1 mg
• Kingklip (raw)
  
  1 mg
• Walleye pollack (raw)
  
  1 mg
• Pacific cod (salted fillet)
  
  1 mg
• Southern bluefin tuna (lean meat, raw)
  
  1 mg
• Cockle (foot, raw)
  
  1 mg
• Scallop (raw)
  
  1 mg
• Northern shrimp (raw)
  
  1 mg
• Japanese spiny lobster (raw)
  
  1 mg
• Tiger prawn (cultured, baked)
  
  1 mg
• Giant tiger shrimp (cultured, raw)
  
  1 mg
• King crab (canned in brine)
  
  1 mg
• Sea urchin (neri-uni)
  
  1 mg
• Sea cucumber (raw)
  
  1 mg