Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (121st - 140th) (per 100 g edible portion)

• Japanese seaperch (raw)
  
  14 mg
• Pink salmon (baked)
  
  14 mg
• Crucian carp (boiled)
  
  13 mg
• Bastard halibut (cultured, raw)
  
  13 mg
• Carp (cultured, raw)
  
  13 mg
• Short-necked clam, Canned product (in brine)
  
  12 mg
• Pond smelt (raw)
  
  12 mg
• Japanese bluefish (raw)
  
  12 mg
• Sockeye salmon (baked)
  
  12 mg
• Pink salmon (raw)
  
  12 mg
• Japanese anchovy (tazukuri)
  
  12 mg
• Japanese anchovy (niboshi)
  
  12 mg
• Golden-thread (raw)
  
  12 mg
• Tuna, Canned product (flaked light meat in brine)
  
  11 mg
• Crucian carp (raw)
  
  11 mg
• Bastard halibut (wild, raw)
  
  11 mg
• Yellowfin goby (kanroni)
  
  11 mg
• Chinook salmon (baked)
  
  11 mg
• With ovary (boiled)
  
  11 mg
• Japanese sand lance (raw)
  
  11 mg