Fishes and Shellfishes High in Icosapentaenoic acid (221st - 240th) (per 100 g edible portion)
- Sakura shrimp (niboshi)
- Pond smelt (raw)
- Masu trout (cultured, raw)
- Ayu sweetfish (wild, baked)
- Shrimp, Processed product (boiled and dried shrimps)
- Oyster (cultured, raw)
- Bastard halibut (wild, raw)
- Yellow sea bream (raw)
- Black scraper (ajitsuke-hirakiboshi)
- Shirasuboshi (mild dried)
- Mantis shrimp (boiled)
- Adductor muscle (niboshi)
- Tuna, Canned product (flaked white meat in brine)
- Pacific cod (denbu)
- Sole (raw)
- Swordfish (raw)
- Char (cultured, raw)
- Opossum shrimp (shiokara)
- Snow crab (boiled)
- Horsehair crab (raw)