Fishes and Shellfishes High in Docosenoic acid (101st - 120th) (per 100 g edible portion)

• Yellowstriped butterfish (raw)
  
  170 mg
• Butterfish (raw)
  
  170 mg
• Spanish mackerel (raw)
  
  160 mg
• Carp (cultured, raw)
  
  150 mg
• Japanese pilchard, Canned product (with seasoning)
  
  150 mg
• Ayu sweetfish (uruka)
  
  140 mg
• Ayu sweetfish (cultured, baked)
  
  140 mg
• Bastard halibut (cultured, raw)
  
  130 mg
• Firefly squid (seasoned and smoked)
  
  120 mg
• Lamprey (dried)
  
  120 mg
• Silver pomfret (raw)
  
  120 mg
• Young bluefin tuna (raw)
  
  120 mg
• Sandfish (namaboshi)
  
  120 mg
• Skipjack (caught in autumn, raw)
  
  120 mg
• Fish paste product (tsumire)
  
  110 mg
• Rainbow trout (cultured in freshwater, raw)
  
  110 mg
• Carp (cultured, boiled)
  
  100 mg
• Ayu sweetfish (cultured, raw)
  
  100 mg
• Mirinboshi (anchovy)
  
  97 mg
• Three-line grunt (raw)
  
  97 mg