Fishes and Shellfishes Low in Icosapentaenoic acid (301st - 320th) (per 100 g edible portion)

• Walleye pollack (tarako, raw)
  
  510 mg
• Sandfish (raw)
  
  510 mg
• Chinook salmon (baked)
  
  520 mg
• Japanese pilchard (maruboshi)
  
  540 mg
• Oyster (canned in oil, smoked)
  
  540 mg
• Horse mackerel (hirakiboshi, baked)
  
  560 mg
• Common Japanese conger (raw)
  
  560 mg
• Carp (cultured, viscera, raw)
  
  560 mg
• Japanese sand lance (raw)
  
  570 mg
• Masu salmon (baked)
  
  570 mg
• Japanese eel (cultured, raw)
  
  580 mg
• Red sea bream (cultured, raw)
  
  600 mg
• Rainbow trout (cultured in sea, raw)
  
  620 mg
• Mackerel (boiled)
  
  620 mg
• Pink salmon (canned in brine)
  
  630 mg
• Atka mackerel (hirakiboshi)
  
  640 mg
• Mezashi (baked)
  
  650 mg
• Pacific saury (baked)
  
  650 mg
• Shishamo smelt (semi-dried, baked)
  
  650 mg
• Walleye pollack (tarako, baked)
  
  650 mg