Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (261st - 280th) (per 100 g edible portion)

• Short-necked clam, Canned product (in brine)
  
  12 mg
• Carp (cultured, raw)
  
  13 mg
• Bastard halibut (cultured, raw)
  
  13 mg
• Crucian carp (boiled)
  
  13 mg
• Pink salmon (baked)
  
  14 mg
• Japanese seaperch (raw)
  
  14 mg
• Pacific herring (smoked)
  
  14 mg
• Horse mackerel (raw)
  
  15 mg
• Ayu sweetfish (uruka)
  
  15 mg
• Skipjack, Processed product (shiokara)
  
  15 mg
• Dolphinfish (raw)
  
  15 mg
• Pacific herring (hirakiboshi)
  
  15 mg
• Big-eye sardine (maruboshi)
  
  16 mg
• Carp (cultured, boiled)
  
  16 mg
• Yellow sea bream (raw)
  
  16 mg
• Crucian carp (kanroni)
  
  16 mg
• Big-eye tuna (raw)
  
  16 mg
• Fish paste product (datemaki)
  
  16 mg
• Atlantic horse mackerel (boiled)
  
  17 mg
• Gizzard shad (amazu-zuke)
  
  17 mg