Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (281st - 300th) (per 100 g edible portion)

• Chum salmon (baked)
  
  110 mg
• Shishamo smelt (semi-dried, baked)
  
  110 mg
• Tile fish (baked)
  
  120 mg
• Ayu sweetfish (wild, viscera, raw)
  
  120 mg
• Ayu sweetfish (cultured, baked)
  
  120 mg
• Ayu sweetfish (uruka)
  
  120 mg
• Japanese anchovy (raw)
  
  120 mg
• Japanese pilchard (shioiwashi)
  
  120 mg
• Japanese eel (viscera, raw)
  
  120 mg
• Swordfish (raw)
  
  120 mg
• Alfonsino (raw)
  
  120 mg
• Mackerel (raw)
  
  120 mg
• Shishamo smelt (semi-dried, raw)
  
  120 mg
• Silver warehou (raw)
  
  120 mg
• Catfish (raw)
  
  120 mg
• Horse mackerel (hirakiboshi, raw)
  
  130 mg
• Atlantic horse mackerel (baked)
  
  130 mg
• Tile fish (raw)
  
  130 mg
• Pale chub (raw)
  
  130 mg
• Japanese sculpin (boiled)
  
  130 mg