Fishes and Shellfishes Low in Icosapentaenoic acid (321st - 340th) (per 100 g edible portion)

• Pink salmon (salted)
  
  660 mg
• Mackerel (baked)
  
  660 mg
• Shishamo smelt (semi-dried, raw)
  
  670 mg
• Rainbow trout (cultured in sea, baked)
  
  690 mg
• Pacific saury (canned product, kabayaki)
  
  700 mg
• Chum salmon (shiozake)
  
  710 mg
• Gizzard shad (raw)
  
  730 mg
• Coho salmon (cultured, raw)
  
  740 mg
• Atlantic capelin (semi-dried, raw)
  
  740 mg
• Japanese eel (kabayaki)
  
  750 mg
• Atlantic capelin (semi-dried, baked)
  
  750 mg
• Common Japanese conger (steamed)
  
  760 mg
• With ovary (boiled)
  
  760 mg
• Red sea bream (cultured, baked)
  
  760 mg
• Pacific herring (migaki-nishin)
  
  760 mg
• Red sea bream (cultured, boiled)
  
  770 mg
• Gizzard shad (amazu-zuke)
  
  780 mg
• With ovary (raw)
  
  800 mg
• Japanese pilchard (shioiwashi)
  
  830 mg
• Sandfish (namaboshi)
  
  830 mg