Fishes and Shellfishes High in Fatty acids (n-3 Polyunsaturated) (241st - 260th) (per 100 g edible portion)

• Abalone (shiokara)
  
  0.35 g
• Pacific halibut (raw)
  
  0.35 g
• Crucian carp (kanroni)
  
  0.33 g
• Japanese argentine (raw)
  
  0.32 g
• Japanese common squid (baked)
  
  0.31 g
• Sakura shrimp (niboshi)
  
  0.31 g
• Black-tipped fusilier (raw)
  
  0.31 g
• Skipjack, Processed product (kakuni)
  
  0.31 g
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.31 g
• Fish paste product (satsuma-age)
  
  0.3 g
• Brown sole (boiled)
  
  0.3 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.29 g
• Oyster (cultured, raw)
  
  0.29 g
• Short-necked clam, Canned product (with seasoning)
  
  0.29 g
• Pacific cod (denbu)
  
  0.29 g
• Japanese common squid (boiled)
  
  0.28 g
• Flying squid (raw)
  
  0.28 g
• Shrimp, Processed product (tsukudani)
  
  0.28 g
• Mussel (raw)
  
  0.28 g
• Yellowfin goby (kanroni)
  
  0.28 g