Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (321st - 340th) (per 100 g edible portion)

• Goldstriped amberjack (raw)
  
  25 mg
• Willow shiner (raw)
  
  25 mg
• Pacific saury (canned product, kabayaki)
  
  26 mg
• Lamprey (raw)
  
  26 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  27 mg
• Masu salmon (baked)
  
  27 mg
• Rainbow trout (cultured in sea, baked)
  
  27 mg
• Young bluefin tuna (raw)
  
  27 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  28 mg
• Sandfish (namaboshi)
  
  29 mg
• Japanese sculpin (raw)
  
  30 mg
• Atlantic salmon (cultured, baked)
  
  30 mg
• Striped jack (cultured, raw)
  
  30 mg
• Amberjack (raw)
  
  31 mg
• Coho salmon (cultured, baked)
  
  31 mg
• Mackerel (raw)
  
  31 mg
• Mackerel (saba-bushi)
  
  31 mg
• Red sea bream (cultured, baked)
  
  31 mg
• Three-line grunt (raw)
  
  32 mg
• Mirinboshi (japanese pilchard)
  
  32 mg