Fishes and Shellfishes High in Icosapentaenoic acid (141st - 160th) (per 100 g edible portion)
- Dried flounder
- Brownstriped mackerel scad (hirakiboshi)
- Red sea bream (wild, raw)
- Japanese seaperch (raw)
- Brownstriped mackerel scad (baked)
- Firefly squid (seasoned and smoked)
- Sockeye salmon (smoked)
- Big-eye sardine (raw)
- Horse mackerel (boiled)
- Sockeye salmon (raw)
- Carp (cultured, raw)
- Alfonsino (raw)
- Japanese sculpin (boiled)
- Sea urchin (tsubu-uni)
- Pond smelt (ameni)
- Black sea bream (raw)
- Chum salmon (baked)
- Japanese anchovy (niboshi)
- Fish paste product (tsumire)
- Opossum shrimp (tsukudani)