Foods High in Henicosapentaenoic acid (81st - 100th) (per 100 g edible portion)

• Short-necked clam, Canned product (with seasoning)
  
  13 mg
• Walleye pollack (tarako, baked)
  
  13 mg
• Red sea bream (wild, raw)
  
  13 mg
• Sockeye salmon (smoked)
  
  13 mg
• Carp (cultured, boiled)
  
  13 mg
• Horse mackerel (boiled)
  
  13 mg
• Fat greenling (raw)
  
  13 mg
• Firefly squid (tsukudani)
  
  12 mg
• Silver pomfret (raw)
  
  12 mg
• Skipjack (caught in autumn, raw)
  
  12 mg
• Mirinboshi (anchovy)
  
  12 mg
• Japanese sand lance (tsukudani)
  
  12 mg
• Antarctic krill (boiled)
  
  11 mg
• Firefly squid (seasoned and smoked)
  
  11 mg
• Hard clam (boiled)
  
  11 mg
• Pond smelt (ameni)
  
  11 mg
• Pond smelt (tsukudani)
  
  11 mg
• Japanese bluefish (raw)
  
  11 mg
• Bastard halibut (cultured, raw)
  
  11 mg
• Catfish (raw)
  
  11 mg