Fishes and Shellfishes Low in Henicosapentaenoic acid (221st - 240th) (per 100 g edible portion)

• Mirinboshi (anchovy)
  
  12 mg
• Skipjack (caught in autumn, raw)
  
  12 mg
• Silver pomfret (raw)
  
  12 mg
• Firefly squid (tsukudani)
  
  12 mg
• Fat greenling (raw)
  
  13 mg
• Horse mackerel (boiled)
  
  13 mg
• Carp (cultured, boiled)
  
  13 mg
• Sockeye salmon (smoked)
  
  13 mg
• Red sea bream (wild, raw)
  
  13 mg
• Walleye pollack (tarako, baked)
  
  13 mg
• Short-necked clam, Canned product (with seasoning)
  
  13 mg
• Ark shell (canned with seasoning)
  
  13 mg
• Horse mackerel (baked)
  
  14 mg
• Japanese sand lance (niboshi)
  
  14 mg
• Japanese sculpin (tsukudani)
  
  14 mg
• Dried flounder
  
  14 mg
• Japanese seaperch (raw)
  
  14 mg
• Young bluefin tuna (raw)
  
  14 mg
• Spanish mackerel (raw)
  
  15 mg
• Hard clam (tsukudani)
  
  15 mg