Fishes and Shellfishes Low in Docosatetraenoic acid (161st - 180th) (per 100 g edible portion)

• Yellowfin tuna (raw)
  
  Tr
• Abalone (steamed and dried)
  
  Tr
• Turban shell (raw)
  
  Tr
• Turban shell (baked)
  
  Tr
• Hard clam (raw)
  
  Tr
• Hard clam (boiled)
  
  Tr
• Hard clam (baked)
  
  Tr
• Hard clam (tsukudani)
  
  Tr
• King crab (canned in brine)
  
  Tr
• Ocellated octopus (raw)
  
  Tr
• Antarctic krill (boiled)
  
  Tr
• Sea squirt (raw)
  
  Tr
• Sea squirt (shiokara)
  
  Tr
• Tile fish (raw)
  
  1 mg
• Ayu sweetfish (wild, viscera, baked)
  
  1 mg
• Three-line grunt (raw)
  
  1 mg
• Shirasuboshi (mild dried)
  
  1 mg
• Japanese dace (raw)
  
  1 mg
• Pale chub (raw)
  
  1 mg
• Skipjack, Processed product (kezuri-bushi)
  
  1 mg