Fishes and Shellfishes High in Docosatetraenoic acid (61st - 80th) (per 100 g edible portion)

• Sandfish (namaboshi)
  
  3 mg
• Catfish (raw)
  
  3 mg
• Red sea bream (wild, raw)
  
  3 mg
• Spanish mackerel (baked)
  
  3 mg
• Spanish mackerel (raw)
  
  3 mg
• Sockeye salmon (smoked)
  
  3 mg
• Chum salmon (baked)
  
  3 mg
• Chum salmon (boiled)
  
  3 mg
• Chum salmon (raw)
  
  3 mg
• Pink salmon (salted)
  
  3 mg
• Carp (cultured, boiled)
  
  3 mg
• Carp (cultured, raw)
  
  3 mg
• Sablefish (raw)
  
  3 mg
• Barracuda (raw)
  
  3 mg
• Japanese sculpin (tsukudani)
  
  3 mg
• Japanese sculpin (raw)
  
  3 mg
• Japanese sand lance (niboshi)
  
  3 mg
• Ayu sweetfish (uruka)
  
  3 mg
• Ayu sweetfish (wild, viscera, raw)
  
  3 mg
• Horse mackerel (raw)
  
  3 mg