Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (101st - 120th) (per 100 g edible portion)

• Keen's gaper (siphon, raw)
  
  7 mg
• Flying squid (raw)
  
  7 mg
• Sea cucumber (konowata)
  
  7 mg
• Fish paste product (mushi-kamaboko)
  
  7 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  8 mg
• Pacific cod (denbu)
  
  8 mg
• Hake (raw)
  
  8 mg
• Whelk (raw)
  
  8 mg
• Antarctic krill (raw)
  
  8 mg
• Fish paste product (yaki-chikuwa)
  
  8 mg
• Japanese whiting (raw)
  
  9 mg
• Ark shell (canned with seasoning)
  
  9 mg
• Firefly squid (boiled)
  
  9 mg
• Antarctic krill (boiled)
  
  9 mg
• Fish paste product (yakinuki-kamaboko)
  
  9 mg
• Lizardfish (raw)
  
  10 mg
• Pacific cod (dried split)
  
  10 mg
• Flying fish (raw)
  
  10 mg
• Ocellate puffer (cultured, raw)
  
  10 mg
• Tuna, Canned product (flaked light meat in oil)
  
  10 mg