Fishes and Shellfishes High in Icosapentaenoic acid (321st - 340th) (per 100 g edible portion)

• Topshell (canned with seasoning)
  
  30 mg
• Tiger prawn (cultured, boiled)
  
  29 mg
• Freshwater clam (raw)
  
  28 mg
• Bar-tailed flathead (raw)
  
  28 mg
• Japanese whiting (raw)
  
  28 mg
• Skipjack, Processed product (shiokara)
  
  28 mg
• Japanese spiny lobster (raw)
  
  27 mg
• Hard clam (raw)
  
  27 mg
• Bluefin tuna (lean meat, raw)
  
  27 mg
• Common shield-clam (raw)
  
  26 mg
• Southern blue whiting (raw)
  
  26 mg
• Tiger prawn (cultured, baked)
  
  25 mg
• Flying fish (raw)
  
  25 mg
• Walleye pollack (surimi)
  
  25 mg
• Pacific cod (raw)
  
  24 mg
• Walleye pollack (raw)
  
  24 mg
• Skipjack (caught in spring, raw)
  
  24 mg
• Fish paste product (naruto)
  
  23 mg
• Loach (raw)
  
  23 mg
• Crab, Processed product (ganzuke)
  
  22 mg