Fishes and Shellfishes High in Henicosapentaenoic acid (61st - 80th) (per 100 g edible portion)

• Atlantic horse mackerel (boiled)
  
  18 mg
• Spanish mackerel (baked)
  
  17 mg
• Ayu sweetfish (wild, viscera, raw)
  
  17 mg
• Short-necked clam (tsukudani)
  
  16 mg
• Atka mackerel (salted)
  
  16 mg
• Carp (cultured, raw)
  
  16 mg
• Barracuda (raw)
  
  16 mg
• Three-line grunt (raw)
  
  16 mg
• Hard clam (tsukudani)
  
  15 mg
• Spanish mackerel (raw)
  
  15 mg
• Young bluefin tuna (raw)
  
  14 mg
• Japanese seaperch (raw)
  
  14 mg
• Dried flounder
  
  14 mg
• Japanese sculpin (tsukudani)
  
  14 mg
• Japanese sand lance (niboshi)
  
  14 mg
• Horse mackerel (baked)
  
  14 mg
• Ark shell (canned with seasoning)
  
  13 mg
• Short-necked clam, Canned product (with seasoning)
  
  13 mg
• Walleye pollack (tarako, baked)
  
  13 mg
• Red sea bream (wild, raw)
  
  13 mg