Fishes and Shellfishes Low in Docosatetraenoic acid (241st - 260th) (per 100 g edible portion)

• Chum salmon (boiled)
  
  3 mg
• Chum salmon (baked)
  
  3 mg
• Sockeye salmon (smoked)
  
  3 mg
• Spanish mackerel (raw)
  
  3 mg
• Spanish mackerel (baked)
  
  3 mg
• Red sea bream (wild, raw)
  
  3 mg
• Catfish (raw)
  
  3 mg
• Sandfish (namaboshi)
  
  3 mg
• Japanese bluefish (raw)
  
  3 mg
• Horse mackerel (boiled)
  
  4 mg
• Horse mackerel (baked)
  
  4 mg
• Japanese sand lance (raw)
  
  4 mg
• Japanese sculpin (boiled)
  
  4 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  4 mg
• Dogfish (raw)
  
  4 mg
• Atlantic capelin (semi-dried, raw)
  
  4 mg
• Pacific cod (dried split)
  
  4 mg
• Young bluefin tuna (raw)
  
  4 mg
• Silver pomfret (raw)
  
  4 mg
• Short-necked clam, Canned product (with seasoning)
  
  4 mg