Fishes and Shellfishes Low in Icosapentaenoic acid (361st - 380th) (per 100 g edible portion)
- Pacific herring (smoked)
- Striped mullet (karasumi)
- Japanese pilchard (raw)
- Japanese pilchard (baked)
- Japanese pilchard, Canned product (in brine)
- Japanese pilchard, Canned product (in tomato sauce)
- Pacific herring (ovary, dried)
- Southern bluefin tuna (fatty meat, raw)
- Japanese pilchard (namaboshi)
- Mirinboshi (japanese pilchard)
- Japanese pilchard, Canned product (with seasoning)
- Pacific herring (hirakiboshi)
- Bluefin tuna (fatty meat, raw)
- Kichiji rockfish (raw)
- Lamprey (raw)
- Ayu sweetfish (cultured, viscera, raw)
- Chum salmon (ikura)
- Atlantic mackerel (raw)
- Mackerel, Processed product (shimesaba)
- Atlantic mackerel (boiled)