Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (121st - 140th) (per 100 g edible portion)

• Fish paste product (hanpen)
  
  1 mg
• Ayu sweetfish (wild, viscera, baked)
  
  2 mg
• Ray (raw)
  
  2 mg
• Pale chub (raw)
  
  2 mg
• Devil stinger (raw)
  
  2 mg
• Scorpion fish (raw)
  
  2 mg
• Japanese whiting (raw)
  
  2 mg
• Pacific cod (milt)
  
  2 mg
• Pacific cod (dried split)
  
  2 mg
• Japanese surfsmelt (raw)
  
  2 mg
• Pacific herring (ovary, salted, desalted)
  
  2 mg
• Yellowfin goby (raw)
  
  2 mg
• Jackknife clam (raw)
  
  2 mg
• Short-necked clam (raw)
  
  2 mg
• Hard clam (raw)
  
  2 mg
• Scallop (raw)
  
  2 mg
• Scallop (boiled)
  
  2 mg
• Adductor muscle (niboshi)
  
  2 mg
• Keen's gaper (siphon, raw)
  
  2 mg
• Snow crab (boiled)
  
  2 mg