Fishes and Shellfishes High in Docosenoic acid (181st - 200th) (per 100 g edible portion)

• Brownstriped mackerel scad (baked)
  
  25 mg
• Brownstriped mackerel scad (raw)
  
  25 mg
• Fat greenling (raw)
  
  25 mg
• Oyster (canned in oil, smoked)
  
  24 mg
• Striped mullet (karasumi)
  
  24 mg
• Japanese sculpin (tsukudani)
  
  24 mg
• Walleye pollack (karashi-mentaiko)
  
  23 mg
• Skipjack, Canned product (flaked meat in oil)
  
  22 mg
• Antarctic krill (raw)
  
  21 mg
• Tilapia (raw)
  
  21 mg
• Abalone (canned in brine)
  
  19 mg
• Sea urchin (raw gonads)
  
  18 mg
• Firefly squid (boiled)
  
  18 mg
• Frigate mackerel (raw)
  
  18 mg
• Fish paste product (fish ham)
  
  17 mg
• Tuna, Canned product (flaked light meat in oil)
  
  17 mg
• Caviar (salted product)
  
  16 mg
• Tile fish (baked)
  
  15 mg
• Pacific herring (ovary, raw)
  
  14 mg
• Dolphinfish (raw)
  
  14 mg