Fishes and Shellfishes High in Docosenoic acid (161st - 180th) (per 100 g edible portion)

• Tatamiiwashi
  
  36 mg
• Amago salmon (cultured, raw)
  
  36 mg
• Conger pike (raw)
  
  35 mg
• Japanese icefish (raw)
  
  35 mg
• Shishamo smelt (semi-dried, baked)
  
  35 mg
• Blue sprat (seasoned and dried)
  
  35 mg
• Bluefin tuna (lean meat, raw)
  
  33 mg
• Japanese sand lance (tsukudani)
  
  32 mg
• Common Japanese conger (steamed)
  
  32 mg
• Tile fish (boiled)
  
  31 mg
• Barracuda (baked)
  
  30 mg
• Hoki (raw)
  
  29 mg
• Yellow sea bream (raw)
  
  29 mg
• Tile fish (raw)
  
  29 mg
• Sea urchin (tsubu-uni)
  
  28 mg
• Girella (raw)
  
  28 mg
• Amberjack (raw)
  
  26 mg
• Black rockfish (raw)
  
  25 mg
• Crimson sea bream (raw)
  
  25 mg
• Black sea bream (raw)
  
  25 mg