Fishes and Shellfishes High in Docosenoic acid (321st - 340th) (per 100 g edible portion)

• Adductor muscle (canned in brine)
  
  1 mg
• Adductor muscle (niboshi)
  
  1 mg
• Common shield-clam (raw)
  
  1 mg
• Hard clam (raw)
  
  1 mg
• Hen clam (raw)
  
  1 mg
• Ivory shell (raw)
  
  1 mg
• Whelk (raw)
  
  1 mg
• Turban shell (raw)
  
  1 mg
• Apple snail (canned in brine)
  
  1 mg
• Japanese scallop (cultured, raw)
  
  1 mg
• Abalone (raw)
  
  1 mg
• Jackknife clam (raw)
  
  1 mg
• Bloody clam (raw)
  
  1 mg
• Southern blue whiting (raw)
  
  1 mg
• Tuna, Canned product (flaked light meat in brine)
  
  1 mg
• Yellowfin tuna (raw)
  
  1 mg
• Purple puffer (raw)
  
  1 mg
• Spangled emperor (raw)
  
  1 mg
• Flying fish (raw)
  
  1 mg
• Pacific cod (baked)
  
  1 mg