Fishes and Shellfishes High in Docosenoic acid (81st - 100th) (per 100 g edible portion)

• Striped jack (cultured, raw)
  
  220 mg
• Chum salmon (aramaki raw)
  
  220 mg
• Japanese eel (shirayaki)
  
  220 mg
• Japanese pilchard (namaboshi)
  
  220 mg
• Japanese pilchard (shioiwashi)
  
  220 mg
• Red sea bream (cultured, boiled)
  
  210 mg
• Alfonsino (raw)
  
  210 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  210 mg
• Lamprey (raw)
  
  200 mg
• Red sea bream (cultured, baked)
  
  200 mg
• Japanese pilchard, Canned product (in brine)
  
  200 mg
• Japanese pilchard (baked)
  
  190 mg
• Japanese pilchard (boiled)
  
  190 mg
• Japanese pilchard (raw)
  
  190 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  190 mg
• Horse mackerel (hirakiboshi, raw)
  
  190 mg
• Firefly squid (tsukudani)
  
  180 mg
• Spanish mackerel (baked)
  
  180 mg
• Mezashi (baked)
  
  180 mg
• Atka mackerel (raw)
  
  170 mg