Fishes and Shellfishes High in Docosenoic acid (281st - 300th) (per 100 g edible portion)

• Loach (boiled)
  
  3 mg
• Pacific cod (milt)
  
  3 mg
• Skipjack, Processed product (shiokara)
  
  3 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  3 mg
• Lizardfish (raw)
  
  3 mg
• Ocellated octopus (raw)
  
  2 mg
• Japanese common squid (raw)
  
  2 mg
• Scallop (raw)
  
  2 mg
• Hard clam (tsukudani)
  
  2 mg
• Hard clam (baked)
  
  2 mg
• Oyster (cultured, boiled)
  
  2 mg
• Oyster (cultured, raw)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Short-necked clam, Canned product (with seasoning)
  
  2 mg
• Ocellate puffer (cultured, raw)
  
  2 mg
• Walleye pollack (raw)
  
  2 mg
• Dried shark fin
  
  2 mg
• Pale chub (raw)
  
  2 mg
• Shirasuboshi (semi-dried)
  
  2 mg
• Fish paste product (hanpen)
  
  1 mg