Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (361st - 380th) (per 100 g edible portion)

• Mackerel, Processed product (shimesaba)
  
  300 mg
• Atlantic mackerel (boiled)
  
  310 mg
• Bluefin tuna (fatty meat, raw)
  
  310 mg
• Rainbow trout (cultured in sea, baked)
  
  320 mg
• Atlantic mackerel (baked)
  
  320 mg
• Red sea bream (cultured, baked)
  
  320 mg
• Yellowtail (mature, raw)
  
  320 mg
• Southern bluefin tuna (fatty meat, raw)
  
  320 mg
• Red sea bream (cultured, boiled)
  
  330 mg
• Yellowtail (young, cultured, raw)
  
  330 mg
• Japanese eel (shirayaki)
  
  340 mg
• Coho salmon (cultured, raw)
  
  340 mg
• Hairtail (raw)
  
  350 mg
• Yellowtail (mature, baked)
  
  360 mg
• Atlantic salmon (cultured, raw)
  
  400 mg
• Japanese eel (kabayaki)
  
  420 mg
• Coho salmon (cultured, baked)
  
  430 mg
• Mackerel, Processed product (hirakiboshi)
  
  440 mg
• Japanese eel (cultured, raw)
  
  450 mg
• Anglerfish (liver, raw)
  
  460 mg