Fishes and Shellfishes Low in Henicosapentaenoic acid (121st - 140th) (per 100 g edible portion)

• Sea cucumber (raw)
  
  1 mg
• Fish paste product (kanifumi-kamaboko)
  
  1 mg
• Fish paste product (sumaki-kamaboko)
  
  1 mg
• Fish paste product (yakinuki-kamaboko)
  
  1 mg
• Japanese dace (raw)
  
  2 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  2 mg
• Lizardfish (raw)
  
  2 mg
• Skipjack, Processed product (kezuri-bushi)
  
  2 mg
• Brown sole (raw)
  
  2 mg
• Brown sole (baked)
  
  2 mg
• Blue sprat (raw)
  
  2 mg
• Pacific cod (dried split)
  
  2 mg
• Pacific cod (denbu)
  
  2 mg
• Pacific herring (ovary, salted, desalted)
  
  2 mg
• Crucian carp (kanroni)
  
  2 mg
• Abalone (canned in brine)
  
  2 mg
• Pen shell (adductor muscle, raw)
  
  2 mg
• Hen clam (raw)
  
  2 mg
• Adductor muscle (canned in brine)
  
  2 mg
• Keen's gaper (siphon, raw)
  
  2 mg