Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (301st - 320th) (per 100 g edible portion)

• Japanese sculpin (tsukudani)
  
  130 mg
• Pink salmon (baked)
  
  130 mg
• Pink salmon (canned in brine)
  
  130 mg
• Chinook salmon (raw)
  
  130 mg
• Black sea bream (raw)
  
  140 mg
• Tile fish (boiled)
  
  150 mg
• Caviar (salted product)
  
  150 mg
• Mackerel (boiled)
  
  150 mg
• Pacific saury (canned product, kabayaki)
  
  150 mg
• Red sea bream (wild, raw)
  
  150 mg
• Girella (raw)
  
  150 mg
• Mezashi (raw)
  
  160 mg
• Carp (cultured, viscera, raw)
  
  160 mg
• Masu salmon (raw)
  
  160 mg
• Chum salmon (aramaki raw)
  
  160 mg
• Chum salmon (shiozake)
  
  160 mg
• Mackerel (baked)
  
  160 mg
• Mackerel, Processed product (shiosaba)
  
  170 mg
• Spanish mackerel (baked)
  
  170 mg
• Pacific saury (baked)
  
  170 mg