Fishes and Shellfishes High in Docosenoic acid (221st - 240th) (per 100 g edible portion)

• Black-tipped fusilier (raw)
  
  9 mg
• Croaker (raw)
  
  9 mg
• Brown sole (raw)
  
  9 mg
• Fish paste product (mushi-kamaboko)
  
  8 mg
• Mantis shrimp (boiled)
  
  8 mg
• Sea urchin (neri-uni)
  
  8 mg
• Abalone (shiokara)
  
  8 mg
• Hake (raw)
  
  8 mg
• Crucian carp (raw)
  
  8 mg
• Sole (raw)
  
  8 mg
• Chum salmon (mefun)
  
  8 mg
• Croaker (baked)
  
  8 mg
• Japanese anchovy (tazukuri)
  
  8 mg
• Japanese anchovy (niboshi)
  
  8 mg
• Ayu sweetfish (wild, viscera, baked)
  
  8 mg
• Fish paste product (satsuma-age)
  
  7 mg
• Southern bluefin tuna (lean meat, raw)
  
  7 mg
• Albacore (raw)
  
  7 mg
• Japanese argentine (raw)
  
  7 mg
• Brownstriped mackerel scad (kusaya)
  
  7 mg