Fishes and Shellfishes Low in Henicosapentaenoic acid (141st - 160th) (per 100 g edible portion)

• Sakura shrimp (niboshi)
  
  2 mg
• Shrimp, Processed product (tsukudani)
  
  2 mg
• King crab (boiled)
  
  2 mg
• Squid, Processed product (kiriika-ameni)
  
  2 mg
• Squid, Processed product (ika-arare)
  
  2 mg
• Ocellated octopus (raw)
  
  2 mg
• Fish paste product (fish ham)
  
  2 mg
• Shirasuboshi (mild dried)
  
  3 mg
• Brown sole (boiled)
  
  3 mg
• Halfbeak (raw)
  
  3 mg
• Dolphinfish (raw)
  
  3 mg
• Abalone (steamed and dried)
  
  3 mg
• Common shield-clam (raw)
  
  3 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  3 mg
• Squid, Processed product (canned with seasoning)
  
  3 mg
• Opossum shrimp (shiokara)
  
  3 mg
• Brownstriped mackerel scad (kusaya)
  
  4 mg
• Japanese anchovy (tazukuri)
  
  4 mg
• Pale chub (raw)
  
  4 mg
• Sole (raw)
  
  4 mg