Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (21st - 40th) (per 100 g edible portion)

• Chum salmon (aramaki baked)
  
  0 mg
• Chum salmon (shiozake)
  
  0 mg
• Chum salmon (sujiko)
  
  0 mg
• Rainbow trout (cultured in freshwater, raw)
  
  0 mg
• Mackerel, Processed product (hirakiboshi)
  
  0 mg
• Mackerel (canned products, in brine)
  
  0 mg
• Pacific saury (hirakiboshi)
  
  0 mg
• Silver warehou (raw)
  
  0 mg
• Crimson sea bream (raw)
  
  0 mg
• Tilapia (raw)
  
  0 mg
• Pacific herring (raw)
  
  0 mg
• Pacific herring (migaki-nishin)
  
  0 mg
• Pacific herring (ovary, raw)
  
  0 mg
• Sandfish (raw)
  
  0 mg
• Conger pike (raw)
  
  0 mg
• Barracouta (raw)
  
  0 mg
• Yellowtail (mature, raw)
  
  0 mg
• Yellowtail (mature, baked)
  
  0 mg
• Hoki (raw)
  
  0 mg
• Atka mackerel (raw)
  
  0 mg