Fishes and Shellfishes Low in Docosenoic acid (361st - 380th) (per 100 g edible portion)

• Atlantic salmon (cultured, baked)
  
  1200 mg
• Pacific herring (migaki-nishin)
  
  1200 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  1300 mg
• Southern black cod (raw)
  
  1300 mg
• Angry rockfish (raw)
  
  1500 mg
• Sablefish (raw)
  
  1500 mg
• Atlantic capelin (semi-dried, raw)
  
  1700 mg
• Atlantic capelin (semi-dried, baked)
  
  1700 mg
• Pacific herring (raw)
  
  1800 mg
• Japanese bluefish (boiled)
  
  1800 mg
• Bluefin tuna (fatty meat, raw)
  
  2200 mg
• Pacific saury (canned product, kabayaki)
  
  2300 mg
• Mackerel, Processed product (shiosaba)
  
  2500 mg
• Mackerel, Processed product (shimesaba)
  
  2500 mg
• Pacific herring (hirakiboshi)
  
  2600 mg
• Southern bluefin tuna (fatty meat, raw)
  
  2800 mg
• Japanese bluefish (raw)
  
  2800 mg
• Pacific saury (hirakiboshi)
  
  3000 mg
• Pacific saury (canned product, with seasoning)
  
  3300 mg
• Anglerfish (liver, raw)
  
  3500 mg