Fishes and Shellfishes High in Henicosapentaenoic acid (121st - 140th) (per 100 g edible portion)

• Japanese anchovy (niboshi)
  
  8 mg
• Ayu sweetfish (uruka)
  
  8 mg
• Tile fish (baked)
  
  8 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  8 mg
• Sea squirt (raw)
  
  7 mg
• Walleye pollack (karashi-mentaiko)
  
  7 mg
• Japanese sculpin (raw)
  
  7 mg
• Japanese sand lance (ameni)
  
  7 mg
• Ayu sweetfish (wild, viscera, baked)
  
  7 mg
• Sea cucumber (konowata)
  
  6 mg
• Japanese bluefish (boiled)
  
  6 mg
• Bastard halibut (wild, raw)
  
  6 mg
• Yellow sea bream (raw)
  
  6 mg
• Japanese icefish (raw)
  
  6 mg
• Mackerel (saba-bushi)
  
  6 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  6 mg
• Shirasuboshi (semi-dried)
  
  6 mg
• Firefly squid (boiled)
  
  5 mg
• Sakura shrimp (dried)
  
  5 mg
• Adductor muscle (niboshi)
  
  5 mg