Fishes and Shellfishes High in Fatty acids (n-3 Polyunsaturated) (21st - 40th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  3.77 g
• Yellowtail (mature, baked)
  
  3.73 g
• Yellowtail (young, cultured, raw)
  
  3.63 g
• Kichiji rockfish (raw)
  
  3.63 g
• Pacific saury (hirakiboshi)
  
  3.54 g
• Pacific herring (ovary, dried)
  
  3.39 g
• Yellowtail (mature, raw)
  
  3.35 g
• Mirinboshi (japanese pilchard)
  
  3.34 g
• Mackerel (canned products, miso-ni)
  
  3.33 g
• Japanese pilchard (baked)
  
  3.32 g
• Coho salmon (cultured, baked)
  
  3.27 g
• Atlantic salmon (cultured, raw)
  
  3.24 g
• Japanese pilchard, Canned product (with seasoning)
  
  3.17 g
• Japanese pilchard (raw)
  
  3.16 g
• Hairtail (raw)
  
  3.15 g
• Japanese pilchard (namaboshi)
  
  3.12 g
• Mackerel (canned productswith seasoning)
  
  3.08 g
• Japanese pilchard (boiled)
  
  3.05 g
• Pacific saury (baked)
  
  2.96 g
• Japanese pilchard, Canned product (in brine)
  
  2.92 g