Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (121st - 140th) (per 100 g edible portion)

• Mussel (raw)
  
  10 mg
• Shirasuboshi (mild dried)
  
  11 mg
• Croaker (raw)
  
  11 mg
• Croaker (baked)
  
  11 mg
• Chum salmon (mefun)
  
  11 mg
• Bluefin tuna (lean meat, raw)
  
  11 mg
• Short-necked clam, Canned product (with seasoning)
  
  11 mg
• Abalone (raw)
  
  11 mg
• Oyster (cultured, boiled)
  
  11 mg
• Japanese abalone (raw)
  
  11 mg
• Hard clam (baked)
  
  11 mg
• Surf clam (raw)
  
  11 mg
• Bar-tailed flathead (raw)
  
  12 mg
• Big-eye tuna (raw)
  
  12 mg
• Sakura shrimp (dried)
  
  12 mg
• Shrimp, Processed product (tsukudani)
  
  12 mg
• Squid, Processed product (surume)
  
  12 mg
• Blue shark (raw)
  
  13 mg
• Purple puffer (raw)
  
  13 mg
• Short-necked clam, Canned product (in brine)
  
  13 mg