Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (241st - 260th) (per 100 g edible portion)

• Japanese bluefish (raw)
  
  74 mg
• Willow shiner (raw)
  
  75 mg
• Angry rockfish (raw)
  
  76 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  79 mg
• Sandfish (namaboshi)
  
  79 mg
• Horse mackerel (raw)
  
  80 mg
• Bastard halibut (cultured, raw)
  
  80 mg
• Sockeye salmon (smoked)
  
  81 mg
• Yellow sea bream (raw)
  
  82 mg
• Butterfish (raw)
  
  83 mg
• Gurnard (raw)
  
  84 mg
• Tilapia (raw)
  
  85 mg
• Ayu sweetfish (cultured, raw)
  
  86 mg
• Chum salmon (raw)
  
  86 mg
• Chum salmon (canned in brine)
  
  86 mg
• Goldstriped amberjack (raw)
  
  86 mg
• Brownstriped mackerel scad (raw)
  
  88 mg
• Sockeye salmon (baked)
  
  89 mg
• Pond smelt (tsukudani)
  
  89 mg
• Japanese pilchard (maruboshi)
  
  91 mg