Fishes and Shellfishes Low in Docosenoic acid (161st - 180th) (per 100 g edible portion)

• Abalone (shiokara)
  
  8 mg
• Sea urchin (neri-uni)
  
  8 mg
• Mantis shrimp (boiled)
  
  8 mg
• Fish paste product (mushi-kamaboko)
  
  8 mg
• Brown sole (raw)
  
  9 mg
• Croaker (raw)
  
  9 mg
• Black-tipped fusilier (raw)
  
  9 mg
• Crucian carp (boiled)
  
  9 mg
• Crucian carp (kanroni)
  
  9 mg
• Sakura shrimp (dried)
  
  9 mg
• Sakura shrimp (niboshi)
  
  9 mg
• Skipjack, Processed product (katsuo-bushi)
  
  10 mg
• Brown sole (baked)
  
  10 mg
• Marbled sole (raw)
  
  10 mg
• Pacific cod (denbu)
  
  10 mg
• Japanese anchovy (raw)
  
  11 mg
• Gizzard shad (raw)
  
  11 mg
• Halfbeak (raw)
  
  11 mg
• Antarctic krill (boiled)
  
  11 mg
• Fish paste product (yaki-chikuwa)
  
  11 mg