Fishes and Shellfishes Low in Henicosapentaenoic acid (201st - 220th) (per 100 g edible portion)

• Chum salmon (boiled)
  
  9 mg
• Masu trout (cultured, raw)
  
  9 mg
• Fish paste product (tsumire)
  
  9 mg
• Horse mackerel (raw)
  
  10 mg
• Tile fish (boiled)
  
  10 mg
• Chum salmon (baked)
  
  10 mg
• Walleye pollack (tarako, raw)
  
  10 mg
• Crucian carp (raw)
  
  10 mg
• Crucian carp (boiled)
  
  10 mg
• Firefly squid (raw)
  
  10 mg
• Big-eye sardine (maruboshi)
  
  11 mg
• Catfish (raw)
  
  11 mg
• Bastard halibut (cultured, raw)
  
  11 mg
• Japanese bluefish (raw)
  
  11 mg
• Pond smelt (tsukudani)
  
  11 mg
• Pond smelt (ameni)
  
  11 mg
• Hard clam (boiled)
  
  11 mg
• Firefly squid (seasoned and smoked)
  
  11 mg
• Antarctic krill (boiled)
  
  11 mg
• Japanese sand lance (tsukudani)
  
  12 mg