Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (321st - 340th) (per 100 g edible portion)

• Striped jack (cultured, raw)
  
  170 mg
• Yellowstriped butterfish (raw)
  
  170 mg
• Pacific herring (ovary, dried)
  
  170 mg
• Conger pike (raw)
  
  170 mg
• Three-line grunt (raw)
  
  180 mg
• Chinook salmon (baked)
  
  180 mg
• Mackerel (canned products, in brine)
  
  180 mg
• Spanish mackerel (raw)
  
  180 mg
• Horse mackerel (hirakiboshi, baked)
  
  190 mg
• Mackerel (canned productswith seasoning)
  
  190 mg
• Dogfish (raw)
  
  190 mg
• Common Japanese conger (raw)
  
  200 mg
• Mirinboshi (japanese pilchard)
  
  200 mg
• Japanese pilchard, Canned product (in brine)
  
  200 mg
• Chum salmon (aramaki baked)
  
  200 mg
• Mackerel (canned products, miso-ni)
  
  200 mg
• Pacific saury (hirakiboshi)
  
  200 mg
• Pacific saury (mirinboshi)
  
  200 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  210 mg
• Pacific saury (canned product, with seasoning)
  
  210 mg