Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (261st - 280th) (per 100 g edible portion)

• Abalone (shiokara)
  
  91 mg
• Amberjack (raw)
  
  92 mg
• Pacific herring (hirakiboshi)
  
  93 mg
• Carp (cultured, boiled)
  
  94 mg
• Carp (cultured, raw)
  
  95 mg
• Pacific herring (smoked)
  
  96 mg
• Dried flounder
  
  98 mg
• Chum salmon (boiled)
  
  99 mg
• Horse mackerel (boiled)
  
  100 mg
• Atlantic horse mackerel (raw)
  
  100 mg
• Pink salmon (salted)
  
  100 mg
• Horse mackerel (baked)
  
  110 mg
• Atlantic horse mackerel (boiled)
  
  110 mg
• Mezashi (baked)
  
  110 mg
• Japanese pilchard, Canned product (in oil)
  
  110 mg
• Japanese sculpin (raw)
  
  110 mg
• Barracuda (raw)
  
  110 mg
• Gizzard shad (raw)
  
  110 mg
• Gizzard shad (amazu-zuke)
  
  110 mg
• Pink salmon (raw)
  
  110 mg