Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (301st - 320th) (per 100 g edible portion)

• Yellowfin goby (tsukudani)
  
  21 mg
• Gurnard (raw)
  
  21 mg
• Atlantic horse mackerel (baked)
  
  22 mg
• Tile fish (boiled)
  
  22 mg
• Japanese eel (cultured, raw)
  
  22 mg
• Japanese parrot fish (raw)
  
  23 mg
• Japanese pilchard, Canned product (in oil)
  
  23 mg
• Catfish (raw)
  
  23 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  23 mg
• Common Japanese conger (steamed)
  
  24 mg
• Japanese pilchard (shioiwashi)
  
  24 mg
• Striped marlin (raw)
  
  24 mg
• Swordfish (raw)
  
  24 mg
• Rainbow trout (cultured in sea, raw)
  
  24 mg
• Tatamiiwashi
  
  25 mg
• Frigate mackerel (raw)
  
  25 mg
• Coho salmon (cultured, raw)
  
  25 mg
• Atlantic salmon (cultured, raw)
  
  25 mg
• Dogfish (raw)
  
  25 mg
• Red sea bream (cultured, raw)
  
  25 mg