Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (361st - 380th) (per 100 g edible portion)

• Japanese pilchard (boiled)
  
  43 mg
• Mackerel (boiled)
  
  43 mg
• Girella (raw)
  
  43 mg
• Mackerel (baked)
  
  44 mg
• Spanish mackerel (raw)
  
  44 mg
• Japanese pilchard (baked)
  
  46 mg
• Mackerel, Processed product (shiosaba)
  
  48 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  49 mg
• Brownstriped mackerel scad (baked)
  
  51 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  51 mg
• Atlantic mackerel (boiled)
  
  52 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  54 mg
• Japanese sculpin (tsukudani)
  
  55 mg
• Hairtail (raw)
  
  55 mg
• Brownstriped mackerel scad (raw)
  
  57 mg
• Atlantic mackerel (raw)
  
  57 mg
• Butterfish (raw)
  
  59 mg
• Skipjack, Processed product (kezuri-bushi)
  
  59 mg
• Yellowtail (young, cultured, raw)
  
  60 mg
• Atlantic mackerel (baked)
  
  64 mg