Fishes and Shellfishes Low in Docosenoic acid (301st - 320th) (per 100 g edible portion)

• Alfonsino (raw)
  
  210 mg
• Red sea bream (cultured, boiled)
  
  210 mg
• Japanese pilchard (shioiwashi)
  
  220 mg
• Japanese pilchard (namaboshi)
  
  220 mg
• Japanese eel (shirayaki)
  
  220 mg
• Chum salmon (aramaki raw)
  
  220 mg
• Striped jack (cultured, raw)
  
  220 mg
• Atka mackerel (salted)
  
  220 mg
• Masu salmon (raw)
  
  250 mg
• Mackerel (canned productswith seasoning)
  
  250 mg
• Hairtail (raw)
  
  250 mg
• Horse mackerel (hirakiboshi, baked)
  
  270 mg
• Red sea bream (cultured, raw)
  
  270 mg
• Chum salmon (aramaki baked)
  
  280 mg
• Dogfish (raw)
  
  280 mg
• Mezashi (raw)
  
  290 mg
• Mirinboshi (japanese pilchard)
  
  290 mg
• Carp (cultured, viscera, raw)
  
  290 mg
• Yellowtail (mature, raw)
  
  300 mg
• Mackerel (raw)
  
  310 mg