Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (21st - 40th) (per 100 g edible portion)

• Japanese pilchard (baked)
  
  46 mg
• Spanish mackerel (raw)
  
  44 mg
• Mackerel (baked)
  
  44 mg
• Girella (raw)
  
  43 mg
• Mackerel (boiled)
  
  43 mg
• Japanese pilchard (boiled)
  
  43 mg
• Pacific saury (raw)
  
  42 mg
• Mackerel (canned productswith seasoning)
  
  41 mg
• Mackerel (canned products, miso-ni)
  
  41 mg
• Barracuda (raw)
  
  41 mg
• Japanese pilchard (raw)
  
  41 mg
• Brownstriped mackerel scad (kusaya)
  
  41 mg
• Yellowstriped butterfish (raw)
  
  40 mg
• Skipjack (caught in autumn, raw)
  
  40 mg
• Pacific saury (baked)
  
  38 mg
• Japanese sculpin (boiled)
  
  37 mg
• Pacific saury (canned product, with seasoning)
  
  36 mg
• Pacific saury (mirinboshi)
  
  36 mg
• Japanese pilchard, Canned product (kabayaki)
  
  35 mg
• Japanese pilchard, Canned product (with seasoning)
  
  35 mg