Fishes and Shellfishes High in Icosapentaenoic acid (21st - 40th) (per 100 g edible portion)

• Pacific herring (ovary, dried)
  
  1300 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1300 mg
• Japanese pilchard, Canned product (in brine)
  
  1200 mg
• Japanese pilchard (baked)
  
  1200 mg
• Japanese pilchard (raw)
  
  1200 mg
• Striped mullet (karasumi)
  
  1100 mg
• Pacific herring (smoked)
  
  1100 mg
• Mackerel (canned productswith seasoning)
  
  1100 mg
• Mackerel (canned products, miso-ni)
  
  1100 mg
• Japanese pilchard (boiled)
  
  1100 mg
• Japanese anchovy (raw)
  
  1100 mg
• Yellowtail (mature, baked)
  
  1000 mg
• Pacific saury (canned product, with seasoning)
  
  1000 mg
• Pacific saury (mirinboshi)
  
  1000 mg
• Atlantic salmon (cultured, baked)
  
  1000 mg
• Yellowtail (young, cultured, raw)
  
  980 mg
• Hairtail (raw)
  
  970 mg
• Yellowtail (mature, raw)
  
  940 mg
• Coho salmon (cultured, baked)
  
  940 mg
• Mackerel (canned products, in brine)
  
  930 mg