Fishes and Shellfishes High in Henicosapentaenoic acid (1st - 20th) (per 100 g edible portion)

• Atlantic mackerel (boiled)
  
  120 mg
• Atlantic mackerel (baked)
  
  110 mg
• Atlantic mackerel (raw)
  
  110 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  100 mg
• Mackerel, Processed product (shimesaba)
  
  91 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  91 mg
• Striped mullet (karasumi)
  
  65 mg
• Lamprey (raw)
  
  64 mg
• Japanese pilchard, Canned product (kabayaki)
  
  64 mg
• Pacific saury (raw)
  
  62 mg
• Mackerel, Processed product (shiosaba)
  
  61 mg
• Pacific saury (canned product, with seasoning)
  
  59 mg
• Mirinboshi (japanese pilchard)
  
  57 mg
• Japanese pilchard (namaboshi)
  
  56 mg
• Yellowtail (young, cultured, raw)
  
  54 mg
• Pacific saury (mirinboshi)
  
  54 mg
• Japanese pilchard (baked)
  
  54 mg
• Japanese pilchard (raw)
  
  53 mg
• Hairtail (raw)
  
  52 mg
• Japanese pilchard, Canned product (with seasoning)
  
  50 mg