Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (81st - 100th) (per 100 g edible portion)

• Japanese parrot fish (raw)
  
  23 mg
• Japanese eel (cultured, raw)
  
  22 mg
• Tile fish (boiled)
  
  22 mg
• Atlantic horse mackerel (baked)
  
  22 mg
• Gurnard (raw)
  
  21 mg
• Yellowfin goby (tsukudani)
  
  21 mg
• Skipjack, Processed product (kakuni)
  
  21 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  21 mg
• Horse mackerel (baked)
  
  21 mg
• Black-tipped fusilier (raw)
  
  20 mg
• Red sea bream (wild, raw)
  
  20 mg
• Blue sprat (seasoned and dried)
  
  20 mg
• Japanese eel (shirayaki)
  
  20 mg
• Chum salmon (ikura)
  
  19 mg
• Masu salmon (raw)
  
  19 mg
• Mirinboshi (anchovy)
  
  19 mg
• Tile fish (raw)
  
  19 mg
• Common Japanese conger (raw)
  
  19 mg
• Black sea bream (raw)
  
  18 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  18 mg