Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (341st - 360th) (per 100 g edible portion)

• With ovary (boiled)
  
  220 mg
• Pacific saury (raw)
  
  220 mg
• With ovary (raw)
  
  230 mg
• Lamprey (raw)
  
  230 mg
• Japanese pilchard (namaboshi)
  
  240 mg
• Japanese pilchard, Canned product (with seasoning)
  
  240 mg
• Masu salmon (baked)
  
  240 mg
• Striped mullet (raw)
  
  240 mg
• Japanese parrot fish (raw)
  
  250 mg
• Japanese pilchard (boiled)
  
  250 mg
• Silver pomfret (raw)
  
  250 mg
• Japanese pilchard (raw)
  
  260 mg
• Tatamiiwashi
  
  260 mg
• Kichiji rockfish (raw)
  
  260 mg
• Red sea bream (cultured, raw)
  
  260 mg
• Japanese pilchard (baked)
  
  270 mg
• Common Japanese conger (steamed)
  
  280 mg
• Atlantic mackerel (raw)
  
  290 mg
• Japanese pilchard, Canned product (kabayaki)
  
  300 mg
• Rainbow trout (cultured in sea, raw)
  
  300 mg