Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (181st - 200th) (per 100 g edible portion)

• Pond snail (raw)
  
  6 mg
• Tuna, Canned product (flaked light meat in oil)
  
  6 mg
• Albacore (raw)
  
  6 mg
• Atka mackerel (hirakiboshi)
  
  6 mg
• Walleye pollack (tarako, raw)
  
  6 mg
• Pink salmon (canned in brine)
  
  6 mg
• Pink salmon (salted)
  
  6 mg
• Marbled sole (raw)
  
  6 mg
• Brown sole (boiled)
  
  6 mg
• Skipjack (caught in spring, raw)
  
  6 mg
• Pacific Ocean perch (raw)
  
  6 mg
• Fish paste product (yakinuki-kamaboko)
  
  5 mg
• Firefly squid (raw)
  
  5 mg
• Swordtip squid (raw)
  
  5 mg
• Sakura shrimp (niboshi)
  
  5 mg
• Ark shell (canned with seasoning)
  
  5 mg
• Hard clam (baked)
  
  5 mg
• Short-necked clam, Canned product (with seasoning)
  
  5 mg
• Japanese argentine (raw)
  
  5 mg
• Atlantic capelin (semi-dried, baked)
  
  5 mg