Fishes and Shellfishes Low in Icosapentaenoic acid (201st - 220th) (per 100 g edible portion)

• Gurnard (raw)
  
  190 mg
• Oyster (cultured, boiled)
  
  190 mg
• Tile fish (boiled)
  
  200 mg
• Pacific Ocean perch (raw)
  
  200 mg
• Shirasuboshi (semi-dried)
  
  200 mg
• Carp (cultured, boiled)
  
  200 mg
• Willow shiner (raw)
  
  200 mg
• Girella (raw)
  
  200 mg
• Angry rockfish (raw)
  
  210 mg
• Chum salmon (raw)
  
  210 mg
• Catfish (raw)
  
  210 mg
• Butterfish (raw)
  
  220 mg
• Japanese anchovy (tazukuri)
  
  220 mg
• Conger pike (raw)
  
  220 mg
• Goldstriped amberjack (raw)
  
  220 mg
• Bastard halibut (cultured, raw)
  
  220 mg
• Horse mackerel (raw)
  
  230 mg
• Japanese sand lance (ameni)
  
  240 mg
• Japanese sculpin (raw)
  
  240 mg
• Chum salmon (boiled)
  
  240 mg