Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (221st - 240th) (per 100 g edible portion)

• Crucian carp (boiled)
  
  58 mg
• Abalone (steamed and dried)
  
  58 mg
• Southern black cod (raw)
  
  62 mg
• Halfbeak (raw)
  
  63 mg
• Pond smelt (ameni)
  
  63 mg
• Marbled sole (raw)
  
  66 mg
• Sablefish (raw)
  
  66 mg
• Barracuda (baked)
  
  67 mg
• Barracouta (raw)
  
  67 mg
• Ayu sweetfish (wild, baked)
  
  68 mg
• Atlantic capelin (semi-dried, baked)
  
  68 mg
• Sole (raw)
  
  69 mg
• Young bluefin tuna (raw)
  
  69 mg
• Pacific herring (raw)
  
  70 mg
• Ayu sweetfish (wild, viscera, baked)
  
  71 mg
• Crimson sea bream (raw)
  
  71 mg
• Atlantic capelin (semi-dried, raw)
  
  72 mg
• Japanese seaperch (raw)
  
  72 mg
• Sockeye salmon (raw)
  
  73 mg
• Brownstriped mackerel scad (baked)
  
  74 mg