Fishes and Shellfishes Low in Docosenoic acid (341st - 360th) (per 100 g edible portion)

• Sockeye salmon (smoked)
  
  480 mg
• Japanese eel (kabayaki)
  
  500 mg
• Pink salmon (baked)
  
  520 mg
• Coho salmon (cultured, baked)
  
  520 mg
• Atlantic horse mackerel (boiled)
  
  530 mg
• Rainbow trout (cultured in sea, raw)
  
  530 mg
• Chinook salmon (raw)
  
  570 mg
• Rainbow trout (cultured in sea, baked)
  
  590 mg
• Pink salmon (salted)
  
  650 mg
• Yellowtail (young, cultured, raw)
  
  700 mg
• Chum salmon (canned in brine)
  
  740 mg
• Atlantic horse mackerel (baked)
  
  770 mg
• Chinook salmon (baked)
  
  780 mg
• Chum salmon (shiozake)
  
  810 mg
• Atlantic horse mackerel (raw)
  
  880 mg
• Pink salmon (canned in brine)
  
  1000 mg
• Atlantic salmon (cultured, raw)
  
  1000 mg
• Mackerel, Processed product (hirakiboshi)
  
  1000 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1200 mg
• Kichiji rockfish (raw)
  
  1200 mg