Fishes and Shellfishes Low in Docosatetraenoic acid (261st - 280th) (per 100 g edible portion)

• Atlantic horse mackerel (boiled)
  
  5 mg
• Common Japanese conger (raw)
  
  5 mg
• Japanese pilchard (shioiwashi)
  
  5 mg
• Yellowstriped butterfish (raw)
  
  5 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  5 mg
• Japanese pilchard (namaboshi)
  
  6 mg
• Sea urchin (tsubu-uni)
  
  6 mg
• Atlantic horse mackerel (raw)
  
  7 mg
• Common Japanese conger (steamed)
  
  7 mg
• Red sea bream (cultured, raw)
  
  7 mg
• Hairtail (raw)
  
  7 mg
• Lamprey (raw)
  
  7 mg
• Atlantic horse mackerel (baked)
  
  8 mg
• Japanese eel (cultured, raw)
  
  8 mg
• Pink salmon (canned in brine)
  
  8 mg
• Mackerel (raw)
  
  8 mg
• Red sea bream (cultured, boiled)
  
  8 mg
• Red sea bream (cultured, baked)
  
  8 mg
• Pacific herring (hirakiboshi)
  
  9 mg
• Japanese pilchard, Canned product (in oil)
  
  10 mg