Fishes and Shellfishes High in Icosapentaenoic acid (201st - 220th) (per 100 g edible portion)
- Abalone (shiokara)
- Short-necked clam (tsukudani)
- Yellowfin goby (tsukudani)
- Ayu sweetfish (wild, viscera, baked)
- Sea cucumber (konowata)
- Squid, Processed product (kiriika-ameni)
- Squid, Processed product (surume)
- Mackerel (saba-bushi)
- Ayu sweetfish (uruka)
- Shrimp, Processed product (tsukudani)
- Japanese eel (viscera, raw)
- Tile fish (baked)
- Sea squirt (shiokara)
- Mussel (raw)
- Short-necked clam, Canned product (with seasoning)
- Japanese bluefish (raw)
- Rainbow trout (cultured in freshwater, raw)
- Brown sole (boiled)
- Pacific halibut (raw)
- Sea squirt (raw)