Fishes and Shellfishes Low in Docosatetraenoic acid (281st - 300th) (per 100 g edible portion)

• Pacific herring (smoked)
  
  10 mg
• Japanese pilchard (raw)
  
  11 mg
• Japanese pilchard (boiled)
  
  11 mg
• Japanese eel (shirayaki)
  
  11 mg
• Mackerel (boiled)
  
  11 mg
• Mackerel (baked)
  
  11 mg
• Yellowtail (young, cultured, raw)
  
  11 mg
• Tuna, Canned product (flaked white meat in brine)
  
  11 mg
• Japanese pilchard (baked)
  
  12 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  14 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  16 mg
• Striped mullet (karasumi)
  
  16 mg
• Chum salmon (canned in brine)
  
  17 mg
• Pacific saury (canned product, kabayaki)
  
  17 mg
• Mackerel, Processed product (shiosaba)
  
  19 mg
• Pacific saury (mirinboshi)
  
  19 mg
• Mackerel, Processed product (shimesaba)
  
  20 mg
• Pacific saury (canned product, with seasoning)
  
  20 mg
• Pacific saury (baked)
  
  21 mg
• Pacific saury (raw)
  
  25 mg