Fishes and Shellfishes Low in Docosenoic acid (201st - 220th) (per 100 g edible portion)

• Walleye pollack (karashi-mentaiko)
  
  23 mg
• Japanese sculpin (tsukudani)
  
  24 mg
• Striped mullet (karasumi)
  
  24 mg
• Oyster (canned in oil, smoked)
  
  24 mg
• Fat greenling (raw)
  
  25 mg
• Brownstriped mackerel scad (raw)
  
  25 mg
• Brownstriped mackerel scad (baked)
  
  25 mg
• Black sea bream (raw)
  
  25 mg
• Crimson sea bream (raw)
  
  25 mg
• Black rockfish (raw)
  
  25 mg
• Amberjack (raw)
  
  26 mg
• Girella (raw)
  
  28 mg
• Sea urchin (tsubu-uni)
  
  28 mg
• Tile fish (raw)
  
  29 mg
• Yellow sea bream (raw)
  
  29 mg
• Hoki (raw)
  
  29 mg
• Barracuda (baked)
  
  30 mg
• Tile fish (boiled)
  
  31 mg
• Common Japanese conger (steamed)
  
  32 mg
• Japanese sand lance (tsukudani)
  
  32 mg