Fishes and Shellfishes Low in Icosapentaenoic acid (221st - 240th) (per 100 g edible portion)

• Silver pomfret (raw)
  
  240 mg
• Sakura shrimp (dried)
  
  240 mg
• Firefly squid (boiled)
  
  240 mg
• Ayu sweetfish (cultured, baked)
  
  250 mg
• Marbled sole (raw)
  
  250 mg
• Blue sprat (seasoned and dried)
  
  250 mg
• Ark shell (canned with seasoning)
  
  250 mg
• Opossum shrimp (tsukudani)
  
  250 mg
• Fish paste product (tsumire)
  
  250 mg
• Japanese anchovy (niboshi)
  
  260 mg
• Chum salmon (baked)
  
  260 mg
• Black sea bream (raw)
  
  260 mg
• Pond smelt (ameni)
  
  260 mg
• Sea urchin (tsubu-uni)
  
  260 mg
• Japanese sculpin (boiled)
  
  270 mg
• Alfonsino (raw)
  
  270 mg
• Carp (cultured, raw)
  
  270 mg
• Sockeye salmon (raw)
  
  270 mg
• Horse mackerel (boiled)
  
  290 mg
• Big-eye sardine (raw)
  
  290 mg