Fishes and Shellfishes High in Icosapentaenoic acid (281st - 300th) (per 100 g edible portion)

• Blue sprat (raw)
  
  59 mg
• Hoki (raw)
  
  58 mg
• Crucian carp (kanroni)
  
  56 mg
• Fish paste product (yaki-chikuwa)
  
  54 mg
• Halfbeak (raw)
  
  53 mg
• Chum salmon (mefun)
  
  53 mg
• Swordtip squid (raw)
  
  52 mg
• Abalone (steamed and dried)
  
  51 mg
• Lizardfish (raw)
  
  49 mg
• Fish paste product (satsuma-age)
  
  48 mg
• King crab (raw)
  
  48 mg
• Hard clam (baked)
  
  48 mg
• Japanese dace (raw)
  
  48 mg
• Hake (raw)
  
  47 mg
• Japanese surfsmelt (raw)
  
  47 mg
• Fish paste product (fish ham)
  
  46 mg
• Snow crab (canned in brine)
  
  43 mg
• Adductor muscle (canned in brine)
  
  43 mg
• Black-tipped fusilier (raw)
  
  43 mg
• Croaker (raw)
  
  42 mg