Fishes and Shellfishes Low in Henicosapentaenoic acid (161st - 180th) (per 100 g edible portion)

• Japanese argentine (raw)
  
  4 mg
• Yellowfin goby (tsukudani)
  
  4 mg
• Yellowfin goby (kanroni)
  
  4 mg
• Tuna, Canned product (flaked white meat in brine)
  
  4 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  4 mg
• Pond smelt (raw)
  
  4 mg
• Scallop (raw)
  
  4 mg
• Hard clam (raw)
  
  5 mg
• Adductor muscle (niboshi)
  
  5 mg
• Sakura shrimp (dried)
  
  5 mg
• Firefly squid (boiled)
  
  5 mg
• Shirasuboshi (semi-dried)
  
  6 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  6 mg
• Mackerel (saba-bushi)
  
  6 mg
• Japanese icefish (raw)
  
  6 mg
• Yellow sea bream (raw)
  
  6 mg
• Bastard halibut (wild, raw)
  
  6 mg
• Japanese bluefish (boiled)
  
  6 mg
• Sea cucumber (konowata)
  
  6 mg
• Ayu sweetfish (wild, viscera, baked)
  
  7 mg