Fishes and Shellfishes Low in Icosapentaenoic acid (381st - 387th) (per 100 g edible portion)

• Atlantic mackerel (baked)
  
  1700 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1800 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1800 mg
• Chum salmon (sujiko)
  
  2100 mg
• Mackerel, Processed product (hirakiboshi)
  
  2200 mg
• Lamprey (dried)
  
  2200 mg
• Anglerfish (liver, raw)
  
  2300 mg