Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (161st - 180th) (per 100 g edible portion)

• Loach (raw)
  
  8 mg
• Shishamo smelt (semi-dried, raw)
  
  8 mg
• Chinook salmon (raw)
  
  8 mg
• Chum salmon (baked)
  
  8 mg
• Chum salmon (boiled)
  
  8 mg
• Shirasuboshi (semi-dried)
  
  8 mg
• Mantis shrimp (boiled)
  
  7 mg
• Opossum shrimp (tsukudani)
  
  7 mg
• Shrimp, Processed product (tsukudani)
  
  7 mg
• Short-necked clam (tsukudani)
  
  7 mg
• Walleye pollack (tarako, baked)
  
  7 mg
• Sole (raw)
  
  7 mg
• Shishamo smelt (semi-dried, baked)
  
  7 mg
• Halfbeak (raw)
  
  7 mg
• Sockeye salmon (smoked)
  
  7 mg
• Chum salmon (canned in brine)
  
  7 mg
• Chum salmon (raw)
  
  7 mg
• Golden-thread (surimi)
  
  7 mg
• Japanese sand lance (niboshi)
  
  7 mg
• Hard clam (boiled)
  
  6 mg