Fishes and Shellfishes High in Henicosapentaenoic acid (201st - 220th) (per 100 g edible portion)

• Horsehair crab (boiled)
  
  1 mg
• Horsehair crab (raw)
  
  1 mg
• Shiba shrimp (raw)
  
  1 mg
• Cockle (foot, raw)
  
  1 mg
• Whelk (raw)
  
  1 mg
• Turban shell (baked)
  
  1 mg
• Turban shell (raw)
  
  1 mg
• Bloody clam (raw)
  
  1 mg
• Southern blue whiting (raw)
  
  1 mg
• Tuna, Canned product (flaked light meat in brine)
  
  1 mg
• Yellowfin tuna (raw)
  
  1 mg
• Loach (boiled)
  
  1 mg
• Loach (raw)
  
  1 mg
• Walleye pollack (sukimidara)
  
  1 mg
• Chum salmon (mefun)
  
  1 mg
• Croaker (baked)
  
  1 mg
• Croaker (raw)
  
  1 mg
• Skipjack, Processed product (shiokara)
  
  1 mg
• Skipjack, Processed product (kakuni)
  
  1 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  1 mg