Fishes and Shellfishes High in Docosenoic acid (121st - 140th) (per 100 g edible portion)

• Big-eye sardine (maruboshi)
  
  96 mg
• Red sea bream (wild, raw)
  
  95 mg
• Japanese sand lance (raw)
  
  95 mg
• Tuna, Canned product (flaked white meat in brine)
  
  92 mg
• Horse mackerel (baked)
  
  92 mg
• Goldstriped amberjack (raw)
  
  88 mg
• With ovary (boiled)
  
  86 mg
• Catfish (raw)
  
  84 mg
• Japanese pilchard (maruboshi)
  
  83 mg
• Big-eye sardine (raw)
  
  80 mg
• Horse mackerel (boiled)
  
  80 mg
• Walleye pollack (tarako, baked)
  
  75 mg
• Mackerel (saba-bushi)
  
  74 mg
• Masu trout (cultured, raw)
  
  71 mg
• Chum salmon (sujiko)
  
  70 mg
• Barracuda (raw)
  
  69 mg
• With ovary (raw)
  
  67 mg
• Horse mackerel (raw)
  
  66 mg
• Dried flounder
  
  65 mg
• Char (cultured, raw)
  
  63 mg