Fishes and Shellfishes Low in Docosenoic acid (381st - 387th) (per 100 g edible portion)

• Atlantic mackerel (raw)
  
  4100 mg
• Atlantic mackerel (boiled)
  
  4100 mg
• Pacific herring (smoked)
  
  4100 mg
• Atlantic mackerel (baked)
  
  4200 mg
• Pacific saury (baked)
  
  4300 mg
• Pacific saury (mirinboshi)
  
  4800 mg
• Pacific saury (raw)
  
  5000 mg