Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (201st - 220th) (per 100 g edible portion)

• Big-eye sardine (maruboshi)
  
  40 mg
• Char (cultured, raw)
  
  40 mg
• Walleye pollack (tarako, raw)
  
  41 mg
• Fish paste product (tsumire)
  
  41 mg
• Striped marlin (raw)
  
  46 mg
• Pacific herring (migaki-nishin)
  
  46 mg
• Sandfish (raw)
  
  46 mg
• Blue sprat (seasoned and dried)
  
  47 mg
• Yellowfin goby (tsukudani)
  
  49 mg
• Japanese bluefish (boiled)
  
  50 mg
• Brown sole (boiled)
  
  51 mg
• Rainbow trout (cultured in freshwater, raw)
  
  52 mg
• Walleye pollack (tarako, baked)
  
  52 mg
• Fat greenling (raw)
  
  53 mg
• Black rockfish (raw)
  
  53 mg
• Golden-thread (raw)
  
  54 mg
• Skipjack (caught in autumn, raw)
  
  55 mg
• Masu trout (cultured, raw)
  
  56 mg
• Bastard halibut (wild, raw)
  
  58 mg
• Crucian carp (raw)
  
  58 mg