Fishes and Shellfishes Low in Docosatetraenoic acid (221st - 240th) (per 100 g edible portion)

• Atlantic capelin (semi-dried, baked)
  
  2 mg
• Japanese icefish (raw)
  
  2 mg
• Pacific herring (ovary, dried)
  
  2 mg
• Bastard halibut (cultured, raw)
  
  2 mg
• Tuna, Canned product (flaked light meat in brine)
  
  2 mg
• Japanese bluefish (boiled)
  
  2 mg
• Topshell (canned with seasoning)
  
  2 mg
• Fish paste product (tsumire)
  
  2 mg
• Horse mackerel (raw)
  
  3 mg
• Ayu sweetfish (wild, viscera, raw)
  
  3 mg
• Ayu sweetfish (uruka)
  
  3 mg
• Japanese sand lance (niboshi)
  
  3 mg
• Japanese sculpin (raw)
  
  3 mg
• Japanese sculpin (tsukudani)
  
  3 mg
• Barracuda (raw)
  
  3 mg
• Sablefish (raw)
  
  3 mg
• Carp (cultured, raw)
  
  3 mg
• Carp (cultured, boiled)
  
  3 mg
• Pink salmon (salted)
  
  3 mg
• Chum salmon (raw)
  
  3 mg