Fishes and Shellfishes High in Docosenoic acid (201st - 220th) (per 100 g edible portion)

• Gizzard shad (amazu-zuke)
  
  14 mg
• Japanese dace (raw)
  
  13 mg
• Sea cucumber (konowata)
  
  12 mg
• Barracouta (raw)
  
  12 mg
• Brown sole (boiled)
  
  12 mg
• Golden-thread (raw)
  
  12 mg
• Ayu sweetfish (wild, viscera, raw)
  
  12 mg
• Fish paste product (yaki-chikuwa)
  
  11 mg
• Antarctic krill (boiled)
  
  11 mg
• Halfbeak (raw)
  
  11 mg
• Gizzard shad (raw)
  
  11 mg
• Japanese anchovy (raw)
  
  11 mg
• Pacific cod (denbu)
  
  10 mg
• Marbled sole (raw)
  
  10 mg
• Brown sole (baked)
  
  10 mg
• Skipjack, Processed product (katsuo-bushi)
  
  10 mg
• Sakura shrimp (niboshi)
  
  9 mg
• Sakura shrimp (dried)
  
  9 mg
• Crucian carp (kanroni)
  
  9 mg
• Crucian carp (boiled)
  
  9 mg