Fishes and Shellfishes Low in Icosapentaenoic acid (21st - 40th) (per 100 g edible portion)

• Yellowfin tuna (raw)
  
  10 mg
• Fish paste product (hanpen)
  
  10 mg
• Golden-thread (surimi)
  
  12 mg
• Pen shell (adductor muscle, raw)
  
  12 mg
• Pond snail (raw)
  
  12 mg
• Apple snail (canned in brine)
  
  13 mg
• Purple puffer (raw)
  
  14 mg
• Tuna, Canned product (flaked light meat in oil)
  
  14 mg
• Bloody clam (raw)
  
  14 mg
• Scorpion fish (raw)
  
  15 mg
• Yellowfin goby (raw)
  
  16 mg
• Sea cucumber (raw)
  
  16 mg
• Fish paste product (kobumaki-kamaboko)
  
  16 mg
• Giant tiger shrimp (cultured, raw)
  
  17 mg
• Abalone (canned in brine)
  
  18 mg
• Hen clam (raw)
  
  18 mg
• Fish paste product (datemaki)
  
  18 mg
• Fish paste product (fish sausage)
  
  18 mg
• Skipjack, Processed product (namari)
  
  19 mg
• Ocellate puffer (cultured, raw)
  
  19 mg