Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (141st - 160th) (per 100 g edible portion)

• Fish paste product (tsumire)
  
  10 mg
• Pacific herring (ovary, dried)
  
  10 mg
• Flying fish (raw)
  
  10 mg
• Dried flounder
  
  10 mg
• With ovary (raw)
  
  10 mg
• Skipjack, Processed product (namari)
  
  10 mg
• Angry rockfish (raw)
  
  10 mg
• Fat greenling (raw)
  
  10 mg
• Sea cucumber (konowata)
  
  9 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  9 mg
• Hard clam (tsukudani)
  
  9 mg
• Masu trout (cultured, raw)
  
  9 mg
• Loach (boiled)
  
  9 mg
• Sockeye salmon (raw)
  
  9 mg
• Japanese eel (viscera, raw)
  
  9 mg
• Char (cultured, raw)
  
  9 mg
• Amago salmon (cultured, raw)
  
  9 mg
• Firefly squid (tsukudani)
  
  8 mg
• Japanese bluefish (boiled)
  
  8 mg
• Yellowfin tuna (raw)
  
  8 mg