Fishes and Shellfishes High in Docosatetraenoic acid (per 100 g edible portion)

• Japanese pilchard, Canned product (kabayaki)
  
  39 mg
• Atlantic mackerel (baked)
  
  36 mg
• Atlantic mackerel (boiled)
  
  36 mg
• Atlantic mackerel (raw)
  
  34 mg
• Mackerel (canned productswith seasoning)
  
  28 mg
• Mackerel (canned products, miso-ni)
  
  28 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  28 mg
• Japanese pilchard, Canned product (with seasoning)
  
  28 mg
• Pacific saury (raw)
  
  25 mg
• Pacific saury (baked)
  
  21 mg
• Pacific saury (canned product, with seasoning)
  
  20 mg
• Mackerel, Processed product (shimesaba)
  
  20 mg
• Pacific saury (mirinboshi)
  
  19 mg
• Mackerel, Processed product (shiosaba)
  
  19 mg
• Pacific saury (canned product, kabayaki)
  
  17 mg
• Chum salmon (canned in brine)
  
  17 mg
• Striped mullet (karasumi)
  
  16 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  16 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  14 mg
• Japanese pilchard (baked)
  
  12 mg