Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (41st - 60th) (per 100 g edible portion)

• Skipjack, Processed product (namari)
  
  3 mg
• Filefish (raw)
  
  3 mg
• Walleye pollack (sukimidara)
  
  3 mg
• Pacific cod (baked)
  
  3 mg
• Southern blue whiting (raw)
  
  3 mg
• Short-necked clam (raw)
  
  3 mg
• Pond snail (raw)
  
  3 mg
• Scallop (boiled)
  
  3 mg
• Swordtip squid (raw)
  
  3 mg
• Japanese common squid (raw)
  
  3 mg
• Japanese common squid (boiled)
  
  3 mg
• Spear squid (raw)
  
  3 mg
• Squid, Processed product (saki-ika)
  
  3 mg
• Squid, Processed product (seasoned and smoked)
  
  3 mg
• Squid, Processed product (ika-arare)
  
  3 mg
• Squid, Processed product (canned with seasoning)
  
  3 mg
• Sea squirt (raw)
  
  3 mg
• Fish paste product (sumaki-kamaboko)
  
  3 mg
• Fish paste product (hanpen)
  
  3 mg
• Fish paste product (satsuma-age)
  
  3 mg