Fishes and Shellfishes High in Docosenoic acid (241st - 260th) (per 100 g edible portion)

• Fish paste product (datemaki)
  
  6 mg
• Squid, Processed product (kiriika-ameni)
  
  6 mg
• Sakura shrimp (boiled)
  
  6 mg
• Pond smelt (raw)
  
  6 mg
• Big-eye tuna (raw)
  
  6 mg
• Gurnard (raw)
  
  6 mg
• Yellowfin goby (kanroni)
  
  6 mg
• Skipjack, Processed product (kakuni)
  
  6 mg
• Skipjack, Processed product (kezuri-bushi)
  
  6 mg
• Japanese sculpin (boiled)
  
  6 mg
• Japanese sculpin (raw)
  
  6 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  5 mg
• Scallop (boiled)
  
  5 mg
• Yellowfin goby (tsukudani)
  
  5 mg
• Pacific herring (ovary, salted, desalted)
  
  5 mg
• Fish paste product (sumaki-kamaboko)
  
  4 mg
• Opossum shrimp (tsukudani)
  
  4 mg
• Flying squid (raw)
  
  4 mg
• Shrimp, Processed product (tsukudani)
  
  4 mg
• Ark shell (canned with seasoning)
  
  4 mg