Fishes and Shellfishes High in Icosapentaenoic acid (241st - 260th) (per 100 g edible portion)

• Tuna, Canned product (flaked meat with seasoning)
  
  100 mg
• Brown sole (raw)
  
  100 mg
• Brownstriped mackerel scad (kusaya)
  
  100 mg
• Yellowfin goby (kanroni)
  
  99 mg
• Skipjack, Processed product (katsuo-bushi)
  
  99 mg
• Squid, Processed product (ika-arare)
  
  98 mg
• Horsehair crab (boiled)
  
  98 mg
• Brown sole (baked)
  
  98 mg
• Dolphinfish (raw)
  
  97 mg
• Squid, Processed product (canned with seasoning)
  
  94 mg
• Squid, Processed product (seasoned and smoked)
  
  93 mg
• Squid, Processed product (saki-ika)
  
  91 mg
• Japanese bluefish (boiled)
  
  91 mg
• Sakura shrimp (boiled)
  
  89 mg
• Ayu sweetfish (wild, raw)
  
  89 mg
• Skipjack, Processed product (kezuri-bushi)
  
  86 mg
• Sea urchin (neri-uni)
  
  85 mg
• Scallop (raw)
  
  82 mg
• King crab (boiled)
  
  81 mg
• Japanese argentine (raw)
  
  81 mg