Fishes and Shellfishes High in Fatty acids (n-3 Polyunsaturated) (61st - 80th) (per 100 g edible portion)

• Japanese eel (shirayaki)
  
  2.27 g
• Japanese anchovy (raw)
  
  2.24 g
• Sandfish (namaboshi)
  
  2.23 g
• Horse mackerel (hirakiboshi, baked)
  
  2.21 g
• Pacific herring (raw)
  
  2.13 g
• Mackerel (baked)
  
  2.11 g
• Chinook salmon (baked)
  
  2.06 g
• Red sea bream (cultured, raw)
  
  2.05 g
• Mezashi (baked)
  
  2.02 g
• Skipjack, Canned product (flaked meat in oil)
  
  1.99 g
• Mackerel (boiled)
  
  1.93 g
• Atlantic horse mackerel (baked)
  
  1.89 g
• Atlantic capelin (semi-dried, baked)
  
  1.76 g
• Yellowstriped butterfish (raw)
  
  1.74 g
• Atlantic capelin (semi-dried, raw)
  
  1.73 g
• Masu salmon (raw)
  
  1.72 g
• Pacific herring (migaki-nishin)
  
  1.7 g
• Pink salmon (baked)
  
  1.7 g
• Spanish mackerel (baked)
  
  1.69 g
• Common Japanese conger (steamed)
  
  1.69 g