Fishes and Shellfishes Low in Docosenoic acid (281st - 300th) (per 100 g edible portion)

• Ayu sweetfish (cultured, baked)
  
  140 mg
• Ayu sweetfish (uruka)
  
  140 mg
• Japanese pilchard, Canned product (with seasoning)
  
  150 mg
• Carp (cultured, raw)
  
  150 mg
• Spanish mackerel (raw)
  
  160 mg
• Butterfish (raw)
  
  170 mg
• Yellowstriped butterfish (raw)
  
  170 mg
• Atka mackerel (raw)
  
  170 mg
• Mezashi (baked)
  
  180 mg
• Spanish mackerel (baked)
  
  180 mg
• Firefly squid (tsukudani)
  
  180 mg
• Horse mackerel (hirakiboshi, raw)
  
  190 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  190 mg
• Japanese pilchard (raw)
  
  190 mg
• Japanese pilchard (boiled)
  
  190 mg
• Japanese pilchard (baked)
  
  190 mg
• Japanese pilchard, Canned product (in brine)
  
  200 mg
• Red sea bream (cultured, baked)
  
  200 mg
• Lamprey (raw)
  
  200 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  210 mg