Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (181st - 200th) (per 100 g edible portion)

• Pacific halibut (raw)
  
  26 mg
• Walleye pollack (karashi-mentaiko)
  
  26 mg
• Atka mackerel (hirakiboshi)
  
  26 mg
• Hard clam (tsukudani)
  
  26 mg
• Atka mackerel (raw)
  
  27 mg
• Japanese sand lance (niboshi)
  
  29 mg
• Dolphinfish (raw)
  
  29 mg
• Amago salmon (cultured, raw)
  
  30 mg
• Yellowfin goby (kanroni)
  
  30 mg
• Abalone (canned in brine)
  
  30 mg
• Frigate mackerel (raw)
  
  32 mg
• Pacific herring (ovary, raw)
  
  32 mg
• Brownstriped mackerel scad (kusaya)
  
  34 mg
• Ayu sweetfish (wild, raw)
  
  34 mg
• Big-eye sardine (raw)
  
  34 mg
• Brown sole (baked)
  
  36 mg
• Japanese sand lance (raw)
  
  38 mg
• Mirinboshi (anchovy)
  
  38 mg
• Brown sole (raw)
  
  39 mg
• Mackerel (saba-bushi)
  
  39 mg