Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (81st - 100th) (per 100 g edible portion)

• Ray (raw)
  
  6 mg
• Scorpion fish (raw)
  
  6 mg
• Skipjack, Processed product (shiokara)
  
  6 mg
• Spangled emperor (raw)
  
  6 mg
• Albacore (raw)
  
  6 mg
• Tuna, Canned product (flaked light meat in brine)
  
  6 mg
• Jackknife clam (raw)
  
  6 mg
• Hard clam (raw)
  
  6 mg
• Sakura shrimp (boiled)
  
  6 mg
• Sakura shrimp (niboshi)
  
  6 mg
• Ocellated octopus (raw)
  
  6 mg
• Common octopus (raw)
  
  6 mg
• Opossum shrimp (tsukudani)
  
  6 mg
• Sea urchin (tsubu-uni)
  
  6 mg
• Black scraper (raw)
  
  7 mg
• Skipjack, Processed product (kakuni)
  
  7 mg
• Blue sprat (raw)
  
  7 mg
• Pacific cod (milt)
  
  7 mg
• Oyster (cultured, raw)
  
  7 mg
• Hen clam (raw)
  
  7 mg