Fishes and Shellfishes High in Icosapentaenoic acid (61st - 80th) (per 100 g edible portion)

• Gizzard shad (raw)
  
  730 mg
• Chum salmon (shiozake)
  
  710 mg
• Pacific saury (canned product, kabayaki)
  
  700 mg
• Rainbow trout (cultured in sea, baked)
  
  690 mg
• Shishamo smelt (semi-dried, raw)
  
  670 mg
• Mackerel (baked)
  
  660 mg
• Pink salmon (salted)
  
  660 mg
• Walleye pollack (tarako, baked)
  
  650 mg
• Shishamo smelt (semi-dried, baked)
  
  650 mg
• Pacific saury (baked)
  
  650 mg
• Mezashi (baked)
  
  650 mg
• Atka mackerel (hirakiboshi)
  
  640 mg
• Pink salmon (canned in brine)
  
  630 mg
• Mackerel (boiled)
  
  620 mg
• Rainbow trout (cultured in sea, raw)
  
  620 mg
• Red sea bream (cultured, raw)
  
  600 mg
• Japanese eel (cultured, raw)
  
  580 mg
• Masu salmon (baked)
  
  570 mg
• Japanese sand lance (raw)
  
  570 mg
• Carp (cultured, viscera, raw)
  
  560 mg