Fishes and Shellfishes High in Icosapentaenoic acid (341st - 360th) (per 100 g edible portion)

• Loach (boiled)
  
  22 mg
• Skipjack, Processed product (namari-bushi)
  
  22 mg
• Oriental shrimp (raw)
  
  21 mg
• Whelk (raw)
  
  21 mg
• Black scraper (raw)
  
  21 mg
• Tuna, Canned product (flaked light meat in brine)
  
  20 mg
• Blue crab (raw)
  
  19 mg
• Ocellate puffer (cultured, raw)
  
  19 mg
• Skipjack, Processed product (namari)
  
  19 mg
• Fish paste product (fish sausage)
  
  18 mg
• Fish paste product (datemaki)
  
  18 mg
• Hen clam (raw)
  
  18 mg
• Abalone (canned in brine)
  
  18 mg
• Giant tiger shrimp (cultured, raw)
  
  17 mg
• Fish paste product (kobumaki-kamaboko)
  
  16 mg
• Sea cucumber (raw)
  
  16 mg
• Yellowfin goby (raw)
  
  16 mg
• Scorpion fish (raw)
  
  15 mg
• Bloody clam (raw)
  
  14 mg
• Tuna, Canned product (flaked light meat in oil)
  
  14 mg