Fishes and Shellfishes High in Docosatetraenoic acid (21st - 40th) (per 100 g edible portion)

• Tuna, Canned product (flaked white meat in brine)
  
  11 mg
• Yellowtail (young, cultured, raw)
  
  11 mg
• Mackerel (baked)
  
  11 mg
• Mackerel (boiled)
  
  11 mg
• Japanese eel (shirayaki)
  
  11 mg
• Japanese pilchard (boiled)
  
  11 mg
• Japanese pilchard (raw)
  
  11 mg
• Pacific herring (smoked)
  
  10 mg
• Japanese pilchard, Canned product (in oil)
  
  10 mg
• Pacific herring (hirakiboshi)
  
  9 mg
• Red sea bream (cultured, baked)
  
  8 mg
• Red sea bream (cultured, boiled)
  
  8 mg
• Mackerel (raw)
  
  8 mg
• Pink salmon (canned in brine)
  
  8 mg
• Japanese eel (cultured, raw)
  
  8 mg
• Atlantic horse mackerel (baked)
  
  8 mg
• Lamprey (raw)
  
  7 mg
• Hairtail (raw)
  
  7 mg
• Red sea bream (cultured, raw)
  
  7 mg
• Common Japanese conger (steamed)
  
  7 mg