Fishes and Shellfishes Low in Icosapentaenoic acid (1st - 20th) (per 100 g edible portion)

• Jellyfish (salted, desalted)
  
  0 mg
• Southern bluefin tuna (lean meat, raw)
  
  2 mg
• Blue marlin (raw)
  
  4 mg
• Kingklip (raw)
  
  4 mg
• Spangled emperor (raw)
  
  5 mg
• Turban shell (baked)
  
  5 mg
• Anglerfish (raw)
  
  6 mg
• Big-eye flathead (raw)
  
  6 mg
• Short-necked clam (raw)
  
  6 mg
• Turban shell (raw)
  
  6 mg
• Ray (raw)
  
  7 mg
• Japanese abalone (raw)
  
  7 mg
• Cockle (foot, raw)
  
  7 mg
• Adductor muscle (raw)
  
  7 mg
• Filefish (raw)
  
  8 mg
• Blue shark (raw)
  
  8 mg
• Pacific cod (salted fillet)
  
  8 mg
• Keen's gaper (siphon, raw)
  
  8 mg
• Devil stinger (raw)
  
  9 mg
• Abalone (raw)
  
  9 mg