Fishes and Shellfishes High in Fatty acids (n-3 Polyunsaturated) (per 100 g edible portion)

• Anglerfish (liver, raw)
  
  7.68 g
• Mackerel, Processed product (hirakiboshi)
  
  6.78 g
• Lamprey (dried)
  
  6.66 g
• Atlantic mackerel (baked)
  
  6.5 g
• Atlantic mackerel (boiled)
  
  6.44 g
• Mackerel, Processed product (shimesaba)
  
  6.03 g
• Atlantic mackerel (raw)
  
  5.88 g
• Chum salmon (sujiko)
  
  5.83 g
• Bluefin tuna (fatty meat, raw)
  
  5.81 g
• Ayu sweetfish (cultured, viscera, baked)
  
  5.8 g
• Ayu sweetfish (cultured, viscera, raw)
  
  5.19 g
• Southern bluefin tuna (fatty meat, raw)
  
  5.01 g
• Chum salmon (ikura)
  
  4.7 g
• Striped mullet (karasumi)
  
  4.47 g
• Japanese pilchard, Canned product (kabayaki)
  
  4.23 g
• Pacific saury (canned product, with seasoning)
  
  4.16 g
• Pacific saury (raw)
  
  3.95 g
• Atlantic salmon (cultured, baked)
  
  3.93 g
• Pacific saury (mirinboshi)
  
  3.9 g
• Lamprey (raw)
  
  3.8 g