Fishes and Shellfishes Low in Docosenoic acid (121st - 140th) (per 100 g edible portion)

• Black scraper (ajitsuke-hirakiboshi)
  
  4 mg
• Striped marlin (raw)
  
  4 mg
• Pacific cod (dried split)
  
  4 mg
• Japanese surfsmelt (raw)
  
  4 mg
• Loach (raw)
  
  4 mg
• Pond smelt (tsukudani)
  
  4 mg
• Short-necked clam (tsukudani)
  
  4 mg
• Ark shell (canned with seasoning)
  
  4 mg
• Shrimp, Processed product (tsukudani)
  
  4 mg
• Flying squid (raw)
  
  4 mg
• Opossum shrimp (tsukudani)
  
  4 mg
• Fish paste product (sumaki-kamaboko)
  
  4 mg
• Pacific herring (ovary, salted, desalted)
  
  5 mg
• Yellowfin goby (tsukudani)
  
  5 mg
• Scallop (boiled)
  
  5 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  5 mg
• Japanese sculpin (raw)
  
  6 mg
• Japanese sculpin (boiled)
  
  6 mg
• Skipjack, Processed product (kezuri-bushi)
  
  6 mg
• Skipjack, Processed product (kakuni)
  
  6 mg