Fishes and Shellfishes Low in Docosenoic acid (221st - 240th) (per 100 g edible portion)

• Bluefin tuna (lean meat, raw)
  
  33 mg
• Blue sprat (seasoned and dried)
  
  35 mg
• Shishamo smelt (semi-dried, baked)
  
  35 mg
• Japanese icefish (raw)
  
  35 mg
• Conger pike (raw)
  
  35 mg
• Amago salmon (cultured, raw)
  
  36 mg
• Tatamiiwashi
  
  36 mg
• Japanese parrot fish (raw)
  
  37 mg
• Shishamo smelt (semi-dried, raw)
  
  37 mg
• Japanese sand lance (ameni)
  
  40 mg
• Japanese eel (viscera, raw)
  
  40 mg
• Blue sprat (raw)
  
  40 mg
• Striped mullet (raw)
  
  42 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  42 mg
• Squid, Processed product (shiokara)
  
  44 mg
• Pacific halibut (raw)
  
  48 mg
• Common Japanese conger (raw)
  
  49 mg
• Swordfish (raw)
  
  49 mg
• Sandfish (raw)
  
  50 mg
• Japanese sand lance (niboshi)
  
  51 mg