Fishes and Shellfishes Low in Fatty acids (n-3 Polyunsaturated) (161st - 180th) (per 100 g edible portion)

• Marbled sole (raw)
  
  0.44 g
• Oyster (cultured, boiled)
  
  0.44 g
• Pond smelt (raw)
  
  0.45 g
• Ayu sweetfish (wild, raw)
  
  0.46 g
• Tilapia (raw)
  
  0.46 g
• Yellowfin goby (tsukudani)
  
  0.46 g
• Opossum shrimp (tsukudani)
  
  0.46 g
• Dolphinfish (raw)
  
  0.47 g
• Black scraper (ajitsuke-hirakiboshi)
  
  0.48 g
• Pacific herring (ovary, salted, desalted)
  
  0.48 g
• Ark shell (canned with seasoning)
  
  0.48 g
• Sea urchin (tsubu-uni)
  
  0.49 g
• Crucian carp (raw)
  
  0.5 g
• Crimson sea bream (raw)
  
  0.51 g
• Bastard halibut (wild, raw)
  
  0.51 g
• Amago salmon (cultured, raw)
  
  0.52 g
• Pacific Ocean perch (raw)
  
  0.52 g
• Crucian carp (boiled)
  
  0.52 g
• Tuna, Canned product (flaked white meat in oil)
  
  0.55 g
• Char (cultured, raw)
  
  0.56 g