Fishes and Shellfishes Low in Docosenoic acid (141st - 160th) (per 100 g edible portion)

• Yellowfin goby (kanroni)
  
  6 mg
• Gurnard (raw)
  
  6 mg
• Big-eye tuna (raw)
  
  6 mg
• Pond smelt (raw)
  
  6 mg
• Sakura shrimp (boiled)
  
  6 mg
• Squid, Processed product (kiriika-ameni)
  
  6 mg
• Fish paste product (datemaki)
  
  6 mg
• Brownstriped mackerel scad (kusaya)
  
  7 mg
• Japanese argentine (raw)
  
  7 mg
• Albacore (raw)
  
  7 mg
• Southern bluefin tuna (lean meat, raw)
  
  7 mg
• Fish paste product (satsuma-age)
  
  7 mg
• Ayu sweetfish (wild, viscera, baked)
  
  8 mg
• Japanese anchovy (niboshi)
  
  8 mg
• Japanese anchovy (tazukuri)
  
  8 mg
• Croaker (baked)
  
  8 mg
• Chum salmon (mefun)
  
  8 mg
• Sole (raw)
  
  8 mg
• Crucian carp (raw)
  
  8 mg
• Hake (raw)
  
  8 mg