Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (21st - 40th) (per 100 g edible portion)

• Fish paste product (kobumaki-kamaboko)
  
  1 mg
• Anglerfish (raw)
  
  2 mg
• Devil stinger (raw)
  
  2 mg
• Big-eye flathead (raw)
  
  2 mg
• Walleye pollack (surimi)
  
  2 mg
• Pacific cod (raw)
  
  2 mg
• Bloody clam (raw)
  
  2 mg
• Pen shell (adductor muscle, raw)
  
  2 mg
• Adductor muscle (canned in brine)
  
  2 mg
• Tiger prawn (cultured, raw)
  
  2 mg
• Tiger prawn (cultured, boiled)
  
  2 mg
• Oriental shrimp (raw)
  
  2 mg
• Shiba shrimp (raw)
  
  2 mg
• Blue crab (raw)
  
  2 mg
• Horsehair crab (raw)
  
  2 mg
• Horsehair crab (boiled)
  
  2 mg
• Snow crab (canned in brine)
  
  2 mg
• King crab (raw)
  
  2 mg
• Fish paste product (naruto)
  
  2 mg
• Skipjack (caught in spring, raw)
  
  3 mg