Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (41st - 60th) (per 100 g edible portion)

• Japanese pilchard (namaboshi)
  
  34 mg
• Skipjack, Processed product (katsuo-bushi)
  
  33 mg
• Japanese anchovy (raw)
  
  33 mg
• Red sea bream (cultured, boiled)
  
  32 mg
• Spanish mackerel (baked)
  
  32 mg
• Barracuda (baked)
  
  32 mg
• Mirinboshi (japanese pilchard)
  
  32 mg
• Three-line grunt (raw)
  
  32 mg
• Red sea bream (cultured, baked)
  
  31 mg
• Mackerel (saba-bushi)
  
  31 mg
• Mackerel (raw)
  
  31 mg
• Coho salmon (cultured, baked)
  
  31 mg
• Amberjack (raw)
  
  31 mg
• Striped jack (cultured, raw)
  
  30 mg
• Atlantic salmon (cultured, baked)
  
  30 mg
• Japanese sculpin (raw)
  
  30 mg
• Sandfish (namaboshi)
  
  29 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  28 mg
• Young bluefin tuna (raw)
  
  27 mg
• Rainbow trout (cultured in sea, baked)
  
  27 mg