Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (141st - 160th) (per 100 g edible portion)

• Freshwater clam (raw)
  
  13 mg
• Fish paste product (fish ham)
  
  13 mg
• Japanese sand lance (ameni)
  
  14 mg
• Hoki (raw)
  
  14 mg
• Firefly squid (seasoned and smoked)
  
  14 mg
• Pacific herring (ovary, salted, desalted)
  
  15 mg
• Turban shell (baked)
  
  15 mg
• Hard clam (boiled)
  
  15 mg
• Sea urchin (raw gonads)
  
  15 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  16 mg
• Turban shell (raw)
  
  16 mg
• Firefly squid (raw)
  
  16 mg
• Mantis shrimp (boiled)
  
  16 mg
• Shirasuboshi (semi-dried)
  
  17 mg
• Japanese dace (raw)
  
  18 mg
• Skipjack, Processed product (kezuri-bushi)
  
  18 mg
• Japanese icefish (raw)
  
  18 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  18 mg
• Matsubara's red rockfish (raw)
  
  19 mg
• Japanese anchovy (tazukuri)
  
  19 mg