Fishes and Shellfishes High in Icosapentaenoic acid (161st - 180th) (per 100 g edible portion)
- Ark shell (canned with seasoning)
- Blue sprat (seasoned and dried)
- Marbled sole (raw)
- Ayu sweetfish (cultured, baked)
- Firefly squid (boiled)
- Sakura shrimp (dried)
- Silver pomfret (raw)
- Chum salmon (boiled)
- Japanese sculpin (raw)
- Japanese sand lance (ameni)
- Horse mackerel (raw)
- Bastard halibut (cultured, raw)
- Goldstriped amberjack (raw)
- Conger pike (raw)
- Japanese anchovy (tazukuri)
- Butterfish (raw)
- Catfish (raw)
- Chum salmon (raw)
- Angry rockfish (raw)
- Girella (raw)