Fishes and Shellfishes High in Icosapentaenoic acid (41st - 60th) (per 100 g edible portion)
- Mezashi (raw)
- Mackerel, Processed product (shiosaba)
- Pacific saury (hirakiboshi)
- Pacific saury (raw)
- Pacific herring (raw)
- Atlantic salmon (cultured, raw)
- Japanese pilchard, Canned product (in oil)
- Sandfish (namaboshi)
- Japanese pilchard (shioiwashi)
- With ovary (raw)
- Gizzard shad (amazu-zuke)
- Red sea bream (cultured, boiled)
- Pacific herring (migaki-nishin)
- Red sea bream (cultured, baked)
- With ovary (boiled)
- Common Japanese conger (steamed)
- Atlantic capelin (semi-dried, baked)
- Japanese eel (kabayaki)
- Atlantic capelin (semi-dried, raw)
- Coho salmon (cultured, raw)