Fishes and Shellfishes Low in Henicosapentaenoic acid (181st - 200th) (per 100 g edible portion)

• Japanese sand lance (ameni)
  
  7 mg
• Japanese sculpin (raw)
  
  7 mg
• Walleye pollack (karashi-mentaiko)
  
  7 mg
• Sea squirt (raw)
  
  7 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  8 mg
• Tile fish (baked)
  
  8 mg
• Ayu sweetfish (uruka)
  
  8 mg
• Japanese anchovy (niboshi)
  
  8 mg
• Japanese sculpin (boiled)
  
  8 mg
• Barracuda (baked)
  
  8 mg
• Chum salmon (raw)
  
  8 mg
• Mussel (raw)
  
  8 mg
• Hard clam (baked)
  
  8 mg
• Scallop (boiled)
  
  8 mg
• Opossum shrimp (tsukudani)
  
  8 mg
• Sea squirt (shiokara)
  
  8 mg
• Tile fish (raw)
  
  9 mg
• Japanese eel (viscera, raw)
  
  9 mg
• Amberjack (raw)
  
  9 mg
• Blue sprat (seasoned and dried)
  
  9 mg