Fishes and Shellfishes High in Docosenoic acid (41st - 60th) (per 100 g edible portion)

• Chinook salmon (raw)
  
  570 mg
• Rainbow trout (cultured in sea, raw)
  
  530 mg
• Atlantic horse mackerel (boiled)
  
  530 mg
• Coho salmon (cultured, baked)
  
  520 mg
• Pink salmon (baked)
  
  520 mg
• Japanese eel (kabayaki)
  
  500 mg
• Sockeye salmon (smoked)
  
  480 mg
• Sockeye salmon (baked)
  
  480 mg
• Mackerel (baked)
  
  450 mg
• Mackerel (boiled)
  
  440 mg
• Japanese eel (cultured, raw)
  
  440 mg
• Pacific Ocean perch (raw)
  
  440 mg
• Chum salmon (baked)
  
  430 mg
• Coho salmon (cultured, raw)
  
  420 mg
• Matsubara's red rockfish (raw)
  
  420 mg
• Chum salmon (boiled)
  
  410 mg
• Mackerel (canned products, in brine)
  
  400 mg
• Atka mackerel (hirakiboshi)
  
  390 mg
• Sockeye salmon (raw)
  
  390 mg
• Pink salmon (raw)
  
  390 mg