Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (per 100 g edible portion)

• Matsubara's red rockfish (raw)
  
  0 mg
• Horse mackerel (hirakiboshi, raw)
  
  0 mg
• Horse mackerel (hirakiboshi, baked)
  
  0 mg
• Ayu sweetfish (wild, raw)
  
  0 mg
• Ayu sweetfish (wild, baked)
  
  0 mg
• Ayu sweetfish (cultured, raw)
  
  0 mg
• Ayu sweetfish (cultured, baked)
  
  0 mg
• Anglerfish (liver, raw)
  
  0 mg
• Big-eye sardine (raw)
  
  0 mg
• Japanese pilchard (maruboshi)
  
  0 mg
• Mezashi (raw)
  
  0 mg
• Mezashi (baked)
  
  0 mg
• Japanese pilchard, Canned product (in brine)
  
  0 mg
• Japanese eel (kabayaki)
  
  0 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0 mg
• Kichiji rockfish (raw)
  
  0 mg
• Alfonsino (raw)
  
  0 mg
• Carp (cultured, viscera, raw)
  
  0 mg
• Gizzard shad (raw)
  
  0 mg
• Chum salmon (aramaki raw)
  
  0 mg