Fishes and Shellfishes Low in Docosatetraenoic acid (1st - 20th) (per 100 g edible portion)

• Brownstriped mackerel scad (raw)
  
  0 mg
• Brownstriped mackerel scad (baked)
  
  0 mg
• Amago salmon (cultured, raw)
  
  0 mg
• Tile fish (baked)
  
  0 mg
• Pacific Ocean perch (raw)
  
  0 mg
• Anglerfish (raw)
  
  0 mg
• Japanese parrot fish (raw)
  
  0 mg
• Golden-thread (surimi)
  
  0 mg
• Japanese anchovy (raw)
  
  0 mg
• Japanese anchovy (niboshi)
  
  0 mg
• Japanese anchovy (tazukuri)
  
  0 mg
• Tatamiiwashi
  
  0 mg
• Mirinboshi (anchovy)
  
  0 mg
• Mirinboshi (japanese pilchard)
  
  0 mg
• Char (cultured, raw)
  
  0 mg
• Japanese eel (viscera, raw)
  
  0 mg
• Black scraper (raw)
  
  0 mg
• Ray (raw)
  
  0 mg
• Angry rockfish (raw)
  
  0 mg
• Devil stinger (raw)
  
  0 mg