Fishes and Shellfishes High in Docosenoic acid (per 100 g edible portion)

• Pacific saury (raw)
  
  5000 mg
• Pacific saury (mirinboshi)
  
  4800 mg
• Pacific saury (baked)
  
  4300 mg
• Atlantic mackerel (baked)
  
  4200 mg
• Pacific herring (smoked)
  
  4100 mg
• Atlantic mackerel (boiled)
  
  4100 mg
• Atlantic mackerel (raw)
  
  4100 mg
• Anglerfish (liver, raw)
  
  3500 mg
• Pacific saury (canned product, with seasoning)
  
  3300 mg
• Pacific saury (hirakiboshi)
  
  3000 mg
• Japanese bluefish (raw)
  
  2800 mg
• Southern bluefin tuna (fatty meat, raw)
  
  2800 mg
• Pacific herring (hirakiboshi)
  
  2600 mg
• Mackerel, Processed product (shimesaba)
  
  2500 mg
• Mackerel, Processed product (shiosaba)
  
  2500 mg
• Pacific saury (canned product, kabayaki)
  
  2300 mg
• Bluefin tuna (fatty meat, raw)
  
  2200 mg
• Japanese bluefish (boiled)
  
  1800 mg
• Pacific herring (raw)
  
  1800 mg
• Atlantic capelin (semi-dried, baked)
  
  1700 mg