Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (161st - 180th) (per 100 g edible portion)

• Spear squid (raw)
  
  3 mg
• Shirasuboshi (mild dried)
  
  4 mg
• Japanese dace (raw)
  
  4 mg
• Black scraper (raw)
  
  4 mg
• Lizardfish (raw)
  
  4 mg
• Brown sole (baked)
  
  4 mg
• Japanese icefish (raw)
  
  4 mg
• Walleye pollack (karashi-mentaiko)
  
  4 mg
• Spangled emperor (raw)
  
  4 mg
• Atka mackerel (salted)
  
  4 mg
• Firefly squid (boiled)
  
  4 mg
• Firefly squid (seasoned and smoked)
  
  4 mg
• Squid, Processed product (kiriika-ameni)
  
  4 mg
• Opossum shrimp (shiokara)
  
  4 mg
• Fish paste product (yaki-chikuwa)
  
  4 mg
• Fish paste product (fish ham)
  
  4 mg
• Ayu sweetfish (wild, viscera, raw)
  
  5 mg
• Japanese sand lance (tsukudani)
  
  5 mg
• Blue marlin (raw)
  
  5 mg
• Brown sole (raw)
  
  5 mg