Fishes and Shellfishes Low in Icosapentaenoic acid (281st - 300th) (per 100 g edible portion)

• Silver warehou (raw)
  
  420 mg
• Walleye pollack (karashi-mentaiko)
  
  420 mg
• Dogfish (raw)
  
  430 mg
• Spanish mackerel (baked)
  
  430 mg
• Chum salmon (aramaki baked)
  
  440 mg
• Firefly squid (tsukudani)
  
  440 mg
• Japanese sand lance (tsukudani)
  
  450 mg
• Japanese sculpin (tsukudani)
  
  450 mg
• Atka mackerel (raw)
  
  450 mg
• Ayu sweetfish (wild, viscera, raw)
  
  460 mg
• Pink salmon (baked)
  
  460 mg
• Caviar (salted product)
  
  470 mg
• Atka mackerel (salted)
  
  470 mg
• Japanese sand lance (niboshi)
  
  480 mg
• Yellowstriped butterfish (raw)
  
  480 mg
• Atlantic horse mackerel (baked)
  
  490 mg
• Japanese parrot fish (raw)
  
  500 mg
• Chum salmon (canned in brine)
  
  500 mg
• Mackerel (raw)
  
  500 mg
• Japanese eel (shirayaki)
  
  510 mg