Fishes and Shellfishes Low in Icosapentaenoic acid (261st - 280th) (per 100 g edible portion)

• Sockeye salmon (baked)
  
  350 mg
• Antarctic krill (raw)
  
  350 mg
• Mirinboshi (anchovy)
  
  360 mg
• Pale chub (raw)
  
  360 mg
• Chum salmon (aramaki raw)
  
  360 mg
• Atlantic horse mackerel (boiled)
  
  370 mg
• Striped mullet (raw)
  
  370 mg
• Black rockfish (raw)
  
  370 mg
• Tatamiiwashi
  
  380 mg
• Spanish mackerel (raw)
  
  380 mg
• Sablefish (raw)
  
  390 mg
• Masu salmon (raw)
  
  390 mg
• Horse mackerel (hirakiboshi, raw)
  
  400 mg
• Skipjack (caught in autumn, raw)
  
  400 mg
• Pink salmon (raw)
  
  400 mg
• Chinook salmon (raw)
  
  400 mg
• Striped jack (cultured, raw)
  
  400 mg
• Sea urchin (raw gonads)
  
  400 mg
• Atlantic horse mackerel (raw)
  
  410 mg
• Pacific herring (ovary, raw)
  
  410 mg