Fishes and Shellfishes High in Icosapentaenoic acid (101st - 120th) (per 100 g edible portion)
- Japanese sand lance (tsukudani)
- Firefly squid (tsukudani)
- Chum salmon (aramaki baked)
- Spanish mackerel (baked)
- Dogfish (raw)
- Walleye pollack (karashi-mentaiko)
- Silver warehou (raw)
- Pacific herring (ovary, raw)
- Atlantic horse mackerel (raw)
- Sea urchin (raw gonads)
- Striped jack (cultured, raw)
- Chinook salmon (raw)
- Pink salmon (raw)
- Skipjack (caught in autumn, raw)
- Horse mackerel (hirakiboshi, raw)
- Masu salmon (raw)
- Sablefish (raw)
- Spanish mackerel (raw)
- Tatamiiwashi
- Black rockfish (raw)