Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (341st - 360th) (per 100 g edible portion)
- Barracuda (baked)
- Spanish mackerel (baked)
- Red sea bream (cultured, boiled)
- Japanese anchovy (raw)
- Skipjack, Processed product (katsuo-bushi)
- Japanese pilchard (namaboshi)
- Japanese pilchard, Canned product (with seasoning)
- Japanese pilchard, Canned product (kabayaki)
- Pacific saury (mirinboshi)
- Pacific saury (canned product, with seasoning)
- Japanese sculpin (boiled)
- Pacific saury (baked)
- Skipjack (caught in autumn, raw)
- Yellowstriped butterfish (raw)
- Brownstriped mackerel scad (kusaya)
- Japanese pilchard (raw)
- Barracuda (raw)
- Mackerel (canned products, miso-ni)
- Mackerel (canned productswith seasoning)
- Pacific saury (raw)