Fishes and Shellfishes Low in Docosenoic acid (41st - 60th) (per 100 g edible portion)

• Skipjack, Processed product (namari-bushi)
  
  1 mg
• Japanese whiting (raw)
  
  1 mg
• Kingklip (raw)
  
  1 mg
• Bar-tailed flathead (raw)
  
  1 mg
• Walleye pollack (surimi)
  
  1 mg
• Walleye pollack (sukimidara)
  
  1 mg
• Pacific cod (raw)
  
  1 mg
• Pacific cod (baked)
  
  1 mg
• Flying fish (raw)
  
  1 mg
• Spangled emperor (raw)
  
  1 mg
• Purple puffer (raw)
  
  1 mg
• Yellowfin tuna (raw)
  
  1 mg
• Tuna, Canned product (flaked light meat in brine)
  
  1 mg
• Southern blue whiting (raw)
  
  1 mg
• Bloody clam (raw)
  
  1 mg
• Jackknife clam (raw)
  
  1 mg
• Abalone (raw)
  
  1 mg
• Japanese scallop (cultured, raw)
  
  1 mg
• Apple snail (canned in brine)
  
  1 mg
• Turban shell (raw)
  
  1 mg