Fishes and Shellfishes High in Docosatetraenoic acid (81st - 100th) (per 100 g edible portion)

• Fish paste product (tsumire)
  
  2 mg
• Topshell (canned with seasoning)
  
  2 mg
• Japanese bluefish (boiled)
  
  2 mg
• Tuna, Canned product (flaked light meat in brine)
  
  2 mg
• Bastard halibut (cultured, raw)
  
  2 mg
• Pacific herring (ovary, dried)
  
  2 mg
• Japanese icefish (raw)
  
  2 mg
• Atlantic capelin (semi-dried, baked)
  
  2 mg
• Gizzard shad (amazu-zuke)
  
  2 mg
• Amberjack (raw)
  
  2 mg
• With ovary (boiled)
  
  2 mg
• With ovary (raw)
  
  2 mg
• Barracuda (baked)
  
  2 mg
• Skipjack (caught in autumn, raw)
  
  2 mg
• Shirasuboshi (semi-dried)
  
  2 mg
• Big-eye sardine (maruboshi)
  
  2 mg
• Japanese sand lance (ameni)
  
  2 mg
• Japanese sand lance (tsukudani)
  
  2 mg
• Tile fish (boiled)
  
  2 mg
• Brownstriped mackerel scad (kusaya)
  
  2 mg