Fishes and Shellfishes Low in Docosapentaenoic acid (n-3) (161st - 180th) (per 100 g edible portion)

• Japanese argentine (raw)
  
  19 mg
• Short-necked clam (tsukudani)
  
  19 mg
• Firefly squid (tsukudani)
  
  19 mg
• Loach (boiled)
  
  20 mg
• Crucian carp (kanroni)
  
  20 mg
• Dried shark fin
  
  21 mg
• Loach (raw)
  
  21 mg
• Tuna, Canned product (flaked white meat in brine)
  
  21 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  21 mg
• Ivory shell (raw)
  
  21 mg
• Skipjack, Processed product (katsuo-bushi)
  
  22 mg
• Black-tipped fusilier (raw)
  
  22 mg
• Atka mackerel (salted)
  
  22 mg
• Topshell (canned with seasoning)
  
  22 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  23 mg
• Japanese sand lance (tsukudani)
  
  24 mg
• Squid, Processed product (shiokara)
  
  24 mg
• Pacific Ocean perch (raw)
  
  25 mg
• Pond smelt (raw)
  
  25 mg
• Japanese anchovy (niboshi)
  
  26 mg