Fishes and Shellfishes Low in Docosenoic acid (81st - 100th) (per 100 g edible portion)

• Squid, Processed product (surume)
  
  1 mg
• Squid, Processed product (saki-ika)
  
  1 mg
• Opossum shrimp (shiokara)
  
  1 mg
• Sea cucumber (raw)
  
  1 mg
• Sea squirt (raw)
  
  1 mg
• Fish paste product (kobumaki-kamaboko)
  
  1 mg
• Fish paste product (naruto)
  
  1 mg
• Fish paste product (hanpen)
  
  1 mg
• Shirasuboshi (semi-dried)
  
  2 mg
• Pale chub (raw)
  
  2 mg
• Dried shark fin
  
  2 mg
• Walleye pollack (raw)
  
  2 mg
• Ocellate puffer (cultured, raw)
  
  2 mg
• Short-necked clam, Canned product (with seasoning)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Oyster (cultured, raw)
  
  2 mg
• Oyster (cultured, boiled)
  
  2 mg
• Hard clam (baked)
  
  2 mg
• Hard clam (tsukudani)
  
  2 mg
• Scallop (raw)
  
  2 mg