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

• Hard clam (raw)
  
  0.09 g
• Adductor muscle (canned in brine)
  
  0.09 g
• Pacific cod (baked)
  
  0.1 g
• Southern blue whiting (raw)
  
  0.1 g
• Common octopus (boiled)
  
  0.1 g
• Fish paste product (fish sausage)
  
  0.1 g
• Dried shark fin
  
  0.11 g
• Walleye pollack (sukimidara)
  
  0.11 g
• Purple puffer (raw)
  
  0.11 g
• Snow crab (raw)
  
  0.11 g
• Common octopus (raw)
  
  0.11 g
• Fish paste product (kanifumi-kamaboko)
  
  0.11 g
• Fish paste product (sumaki-kamaboko)
  
  0.11 g
• Skipjack (caught in spring, raw)
  
  0.12 g
• Bar-tailed flathead (raw)
  
  0.12 g
• Freshwater clam (raw)
  
  0.12 g
• Ivory shell (raw)
  
  0.12 g
• Scallop (raw)
  
  0.12 g
• King crab (boiled)
  
  0.12 g
• Jackknife clam (raw)
  
  0.13 g