Fishes and Shellfishes High in Henicosapentaenoic acid (161st - 180th) (per 100 g edible portion)

• Shirasuboshi (mild dried)
  
  3 mg
• Fish paste product (fish ham)
  
  2 mg
• Ocellated octopus (raw)
  
  2 mg
• Squid, Processed product (ika-arare)
  
  2 mg
• Squid, Processed product (kiriika-ameni)
  
  2 mg
• King crab (boiled)
  
  2 mg
• Shrimp, Processed product (tsukudani)
  
  2 mg
• Sakura shrimp (niboshi)
  
  2 mg
• Keen's gaper (siphon, raw)
  
  2 mg
• Adductor muscle (canned in brine)
  
  2 mg
• Hen clam (raw)
  
  2 mg
• Pen shell (adductor muscle, raw)
  
  2 mg
• Abalone (canned in brine)
  
  2 mg
• Crucian carp (kanroni)
  
  2 mg
• Pacific herring (ovary, salted, desalted)
  
  2 mg
• Pacific cod (denbu)
  
  2 mg
• Pacific cod (dried split)
  
  2 mg
• Blue sprat (raw)
  
  2 mg
• Brown sole (baked)
  
  2 mg
• Brown sole (raw)
  
  2 mg