Fishes and Shellfishes Low in Icosapentaenoic acid (181st - 200th) (per 100 g edible portion)

• Squid, Processed product (surume)
  
  160 mg
• Squid, Processed product (kiriika-ameni)
  
  160 mg
• Sea cucumber (konowata)
  
  160 mg
• Ayu sweetfish (wild, viscera, baked)
  
  170 mg
• Yellowfin goby (tsukudani)
  
  170 mg
• Short-necked clam (tsukudani)
  
  170 mg
• Abalone (shiokara)
  
  170 mg
• Scallop (boiled)
  
  170 mg
• Tile fish (raw)
  
  180 mg
• Ayu sweetfish (cultured, raw)
  
  180 mg
• Frigate mackerel (raw)
  
  180 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  180 mg
• Japanese icefish (raw)
  
  180 mg
• Pacific herring (ovary, salted, desalted)
  
  180 mg
• Hard clam (tsukudani)
  
  180 mg
• Barracuda (baked)
  
  190 mg
• Amberjack (raw)
  
  190 mg
• Crimson sea bream (raw)
  
  190 mg
• Crucian carp (raw)
  
  190 mg
• Crucian carp (boiled)
  
  190 mg