Fishes and Shellfishes High in Icosapentaenoic acid (81st - 100th) (per 100 g edible portion)

• Common Japanese conger (raw)
  
  560 mg
• Horse mackerel (hirakiboshi, baked)
  
  560 mg
• Oyster (canned in oil, smoked)
  
  540 mg
• Japanese pilchard (maruboshi)
  
  540 mg
• Chinook salmon (baked)
  
  520 mg
• Sandfish (raw)
  
  510 mg
• Walleye pollack (tarako, raw)
  
  510 mg
• Japanese eel (shirayaki)
  
  510 mg
• Mackerel (raw)
  
  500 mg
• Chum salmon (canned in brine)
  
  500 mg
• Japanese parrot fish (raw)
  
  500 mg
• Atlantic horse mackerel (baked)
  
  490 mg
• Yellowstriped butterfish (raw)
  
  480 mg
• Japanese sand lance (niboshi)
  
  480 mg
• Atka mackerel (salted)
  
  470 mg
• Caviar (salted product)
  
  470 mg
• Pink salmon (baked)
  
  460 mg
• Ayu sweetfish (wild, viscera, raw)
  
  460 mg
• Atka mackerel (raw)
  
  450 mg
• Japanese sculpin (tsukudani)
  
  450 mg