Fishes and Shellfishes Low in Icosapentaenoic acid (341st - 360th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in oil)
  
  850 mg
• Atlantic salmon (cultured, raw)
  
  850 mg
• Pacific herring (raw)
  
  880 mg
• Pacific saury (raw)
  
  890 mg
• Pacific saury (hirakiboshi)
  
  900 mg
• Mackerel, Processed product (shiosaba)
  
  910 mg
• Mezashi (raw)
  
  930 mg
• Mackerel (canned products, in brine)
  
  930 mg
• Coho salmon (cultured, baked)
  
  940 mg
• Yellowtail (mature, raw)
  
  940 mg
• Hairtail (raw)
  
  970 mg
• Yellowtail (young, cultured, raw)
  
  980 mg
• Atlantic salmon (cultured, baked)
  
  1000 mg
• Pacific saury (mirinboshi)
  
  1000 mg
• Pacific saury (canned product, with seasoning)
  
  1000 mg
• Yellowtail (mature, baked)
  
  1000 mg
• Japanese anchovy (raw)
  
  1100 mg
• Japanese pilchard (boiled)
  
  1100 mg
• Mackerel (canned products, miso-ni)
  
  1100 mg
• Mackerel (canned productswith seasoning)
  
  1100 mg