Fishes and Shellfishes High in Icosapentaenoic acid (181st - 200th) (per 100 g edible portion)

• Willow shiner (raw)
  
  200 mg
• Carp (cultured, boiled)
  
  200 mg
• Shirasuboshi (semi-dried)
  
  200 mg
• Pacific Ocean perch (raw)
  
  200 mg
• Tile fish (boiled)
  
  200 mg
• Oyster (cultured, boiled)
  
  190 mg
• Gurnard (raw)
  
  190 mg
• Crucian carp (boiled)
  
  190 mg
• Crucian carp (raw)
  
  190 mg
• Crimson sea bream (raw)
  
  190 mg
• Amberjack (raw)
  
  190 mg
• Barracuda (baked)
  
  190 mg
• Hard clam (tsukudani)
  
  180 mg
• Pacific herring (ovary, salted, desalted)
  
  180 mg
• Japanese icefish (raw)
  
  180 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  180 mg
• Frigate mackerel (raw)
  
  180 mg
• Ayu sweetfish (cultured, raw)
  
  180 mg
• Tile fish (raw)
  
  180 mg
• Scallop (boiled)
  
  170 mg