Fishes and Shellfishes Low in Henicosapentaenoic acid (281st - 300th) (per 100 g edible portion)

• Red sea bream (cultured, boiled)
  
  42 mg
• Red sea bream (cultured, baked)
  
  42 mg
• Pacific saury (baked)
  
  44 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  46 mg
• Japanese eel (cultured, raw)
  
  47 mg
• Pacific herring (hirakiboshi)
  
  48 mg
• Japanese pilchard (boiled)
  
  49 mg
• Japanese pilchard, Canned product (in oil)
  
  49 mg
• Japanese pilchard, Canned product (with seasoning)
  
  50 mg
• Hairtail (raw)
  
  52 mg
• Japanese pilchard (raw)
  
  53 mg
• Japanese pilchard (baked)
  
  54 mg
• Pacific saury (mirinboshi)
  
  54 mg
• Yellowtail (young, cultured, raw)
  
  54 mg
• Japanese pilchard (namaboshi)
  
  56 mg
• Mirinboshi (japanese pilchard)
  
  57 mg
• Pacific saury (canned product, with seasoning)
  
  59 mg
• Mackerel, Processed product (shiosaba)
  
  61 mg
• Pacific saury (raw)
  
  62 mg
• Japanese pilchard, Canned product (kabayaki)
  
  64 mg