Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (221st - 240th) (per 100 g edible portion)

• Brown sole (baked)
  
  4 mg
• Lizardfish (raw)
  
  4 mg
• Black scraper (raw)
  
  4 mg
• Japanese dace (raw)
  
  4 mg
• Shirasuboshi (mild dried)
  
  4 mg
• Spear squid (raw)
  
  3 mg
• Japanese common squid (baked)
  
  3 mg
• Japanese common squid (boiled)
  
  3 mg
• Japanese common squid (raw)
  
  3 mg
• Flying squid (raw)
  
  3 mg
• Hen clam (raw)
  
  3 mg
• Japanese scallop (cultured, raw)
  
  3 mg
• Mussel (raw)
  
  3 mg
• Purple puffer (raw)
  
  3 mg
• Ocellate puffer (cultured, raw)
  
  3 mg
• Blue shark (raw)
  
  3 mg
• Blue sprat (raw)
  
  3 mg
• Pacific halibut (raw)
  
  3 mg
• Japanese sand lance (ameni)
  
  3 mg
• Fish paste product (sumaki-kamaboko)
  
  2 mg