Fishes and Shellfishes Low in Docosenoic acid (241st - 260th) (per 100 g edible portion)

• Skipjack, Canned product (flaked meat with seasoning)
  
  51 mg
• Chum salmon (ikura)
  
  53 mg
• Firefly squid (raw)
  
  54 mg
• Bastard halibut (wild, raw)
  
  55 mg
• Pacific herring (ovary, dried)
  
  59 mg
• Japanese seaperch (raw)
  
  62 mg
• Walleye pollack (tarako, raw)
  
  62 mg
• Char (cultured, raw)
  
  63 mg
• Dried flounder
  
  65 mg
• Horse mackerel (raw)
  
  66 mg
• With ovary (raw)
  
  67 mg
• Barracuda (raw)
  
  69 mg
• Chum salmon (sujiko)
  
  70 mg
• Masu trout (cultured, raw)
  
  71 mg
• Mackerel (saba-bushi)
  
  74 mg
• Walleye pollack (tarako, baked)
  
  75 mg
• Horse mackerel (boiled)
  
  80 mg
• Big-eye sardine (raw)
  
  80 mg
• Japanese pilchard (maruboshi)
  
  83 mg
• Catfish (raw)
  
  84 mg