Fishes and Shellfishes High in Docosenoic acid (61st - 80th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in oil)
  
  390 mg
• Chum salmon (raw)
  
  350 mg
• Masu salmon (baked)
  
  350 mg
• Mackerel (canned products, miso-ni)
  
  340 mg
• Japanese pilchard, Canned product (kabayaki)
  
  340 mg
• Yellowtail (mature, baked)
  
  330 mg
• Silver warehou (raw)
  
  330 mg
• Mackerel (raw)
  
  310 mg
• Yellowtail (mature, raw)
  
  300 mg
• Carp (cultured, viscera, raw)
  
  290 mg
• Mirinboshi (japanese pilchard)
  
  290 mg
• Mezashi (raw)
  
  290 mg
• Dogfish (raw)
  
  280 mg
• Chum salmon (aramaki baked)
  
  280 mg
• Red sea bream (cultured, raw)
  
  270 mg
• Horse mackerel (hirakiboshi, baked)
  
  270 mg
• Hairtail (raw)
  
  250 mg
• Mackerel (canned productswith seasoning)
  
  250 mg
• Masu salmon (raw)
  
  250 mg
• Atka mackerel (salted)
  
  220 mg