Fishes and Shellfishes Low in Docosenoic acid (181st - 200th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, raw)
  
  12 mg
• Golden-thread (raw)
  
  12 mg
• Brown sole (boiled)
  
  12 mg
• Barracouta (raw)
  
  12 mg
• Sea cucumber (konowata)
  
  12 mg
• Japanese dace (raw)
  
  13 mg
• Gizzard shad (amazu-zuke)
  
  14 mg
• Dolphinfish (raw)
  
  14 mg
• Pacific herring (ovary, raw)
  
  14 mg
• Tile fish (baked)
  
  15 mg
• Caviar (salted product)
  
  16 mg
• Tuna, Canned product (flaked light meat in oil)
  
  17 mg
• Fish paste product (fish ham)
  
  17 mg
• Frigate mackerel (raw)
  
  18 mg
• Firefly squid (boiled)
  
  18 mg
• Sea urchin (raw gonads)
  
  18 mg
• Abalone (canned in brine)
  
  19 mg
• Tilapia (raw)
  
  21 mg
• Antarctic krill (raw)
  
  21 mg
• Skipjack, Canned product (flaked meat in oil)
  
  22 mg