Fishes and Shellfishes Low in Henicosapentaenoic acid (241st - 260th) (per 100 g edible portion)
- Three-line grunt (raw)
- Barracuda (raw)
- Carp (cultured, raw)
- Atka mackerel (salted)
- Short-necked clam (tsukudani)
- Ayu sweetfish (wild, viscera, raw)
- Spanish mackerel (baked)
- Atlantic horse mackerel (boiled)
- Chum salmon (canned in brine)
- Atlantic horse mackerel (raw)
- Black sea bream (raw)
- Pacific herring (ovary, dried)
- Japanese sand lance (raw)
- Dogfish (raw)
- Mackerel (raw)
- Yellowstriped butterfish (raw)
- Pink salmon (salted)
- Shishamo smelt (semi-dried, baked)
- Atka mackerel (hirakiboshi)
- Atlantic horse mackerel (baked)