Fishes and Shellfishes High in Henicosapentaenoic acid (21st - 40th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in oil)
  
  49 mg
• Japanese pilchard (boiled)
  
  49 mg
• Pacific herring (hirakiboshi)
  
  48 mg
• Japanese eel (cultured, raw)
  
  47 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  46 mg
• Pacific saury (baked)
  
  44 mg
• Red sea bream (cultured, baked)
  
  42 mg
• Red sea bream (cultured, boiled)
  
  42 mg
• Pacific saury (canned product, kabayaki)
  
  42 mg
• Mackerel (canned products, miso-ni)
  
  42 mg
• Pacific herring (smoked)
  
  40 mg
• Japanese pilchard (shioiwashi)
  
  39 mg
• Gizzard shad (amazu-zuke)
  
  38 mg
• Mackerel (canned productswith seasoning)
  
  37 mg
• Red sea bream (cultured, raw)
  
  33 mg
• Japanese anchovy (raw)
  
  32 mg
• Pink salmon (canned in brine)
  
  30 mg
• Japanese eel (shirayaki)
  
  30 mg
• With ovary (boiled)
  
  29 mg
• Mackerel (baked)
  
  28 mg