Fishes and Shellfishes Low in Henicosapentaenoic acid (61st - 80th) (per 100 g edible portion)

• Apple snail (canned in brine)
  
  0 mg
• Oyster (canned in oil, smoked)
  
  0 mg
• Pond snail (raw)
  
  0 mg
• Topshell (canned with seasoning)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Giant tiger shrimp (cultured, raw)
  
  0 mg
• Crab, Processed product (ganzuke)
  
  0 mg
• Sea urchin (neri-uni)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Fish paste product (yaki-chikuwa)
  
  0 mg
• Fish paste product (datemaki)
  
  0 mg
• Anglerfish (raw)
  
  Tr
• Black scraper (raw)
  
  Tr
• Ray (raw)
  
  Tr
• Skipjack, Processed product (namari)
  
  Tr
• Kingklip (raw)
  
  Tr
• Pacific cod (salted fillet)
  
  Tr
• Short-necked clam (raw)
  
  Tr
• Tiger prawn (cultured, raw)
  
  Tr
• Tiger prawn (cultured, boiled)
  
  Tr