Fishes and Shellfishes Low in Docosenoic acid (321st - 340th) (per 100 g edible portion)

• Silver warehou (raw)
  
  330 mg
• Yellowtail (mature, baked)
  
  330 mg
• Japanese pilchard, Canned product (kabayaki)
  
  340 mg
• Mackerel (canned products, miso-ni)
  
  340 mg
• Masu salmon (baked)
  
  350 mg
• Chum salmon (raw)
  
  350 mg
• Japanese pilchard, Canned product (in oil)
  
  390 mg
• Pink salmon (raw)
  
  390 mg
• Sockeye salmon (raw)
  
  390 mg
• Atka mackerel (hirakiboshi)
  
  390 mg
• Mackerel (canned products, in brine)
  
  400 mg
• Chum salmon (boiled)
  
  410 mg
• Matsubara's red rockfish (raw)
  
  420 mg
• Coho salmon (cultured, raw)
  
  420 mg
• Chum salmon (baked)
  
  430 mg
• Pacific Ocean perch (raw)
  
  440 mg
• Japanese eel (cultured, raw)
  
  440 mg
• Mackerel (boiled)
  
  440 mg
• Mackerel (baked)
  
  450 mg
• Sockeye salmon (baked)
  
  480 mg