Fishes and Shellfishes High in Henicosapentaenoic acid (141st - 160th) (per 100 g edible portion)

• Hard clam (raw)
  
  5 mg
• Scallop (raw)
  
  4 mg
• Pond smelt (raw)
  
  4 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  4 mg
• Tuna, Canned product (flaked white meat in brine)
  
  4 mg
• Yellowfin goby (kanroni)
  
  4 mg
• Yellowfin goby (tsukudani)
  
  4 mg
• Japanese argentine (raw)
  
  4 mg
• Sole (raw)
  
  4 mg
• Pale chub (raw)
  
  4 mg
• Japanese anchovy (tazukuri)
  
  4 mg
• Brownstriped mackerel scad (kusaya)
  
  4 mg
• Opossum shrimp (shiokara)
  
  3 mg
• Squid, Processed product (canned with seasoning)
  
  3 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  3 mg
• Common shield-clam (raw)
  
  3 mg
• Abalone (steamed and dried)
  
  3 mg
• Dolphinfish (raw)
  
  3 mg
• Halfbeak (raw)
  
  3 mg
• Brown sole (boiled)
  
  3 mg