Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (61st - 80th) (per 100 g edible portion)

• Skipjack, Processed product (namari-bushi)
  
  4 mg
• Japanese surfsmelt (raw)
  
  4 mg
• Yellowfin goby (raw)
  
  4 mg
• Yellowfin tuna (raw)
  
  4 mg
• Japanese scallop (cultured, raw)
  
  4 mg
• Common shield-clam (raw)
  
  4 mg
• Adductor muscle (niboshi)
  
  4 mg
• Snow crab (raw)
  
  4 mg
• King crab (boiled)
  
  4 mg
• Japanese common squid (baked)
  
  4 mg
• Opossum shrimp (shiokara)
  
  4 mg
• Fish paste product (kanifumi-kamaboko)
  
  4 mg
• Apple snail (canned in brine)
  
  5 mg
• Snow crab (boiled)
  
  5 mg
• Squid, Processed product (kiriika-ameni)
  
  5 mg
• Common octopus (boiled)
  
  5 mg
• Sea squirt (shiokara)
  
  5 mg
• Fish paste product (datemaki)
  
  5 mg
• Fish paste product (fish sausage)
  
  5 mg
• Golden-thread (surimi)
  
  6 mg