Fishes and Shellfishes Low in Icosapentaenoic acid (41st - 60th) (per 100 g edible portion)

• Blue crab (raw)
  
  19 mg
• Tuna, Canned product (flaked light meat in brine)
  
  20 mg
• Black scraper (raw)
  
  21 mg
• Whelk (raw)
  
  21 mg
• Oriental shrimp (raw)
  
  21 mg
• Skipjack, Processed product (namari-bushi)
  
  22 mg
• Loach (boiled)
  
  22 mg
• Crab, Processed product (ganzuke)
  
  22 mg
• Loach (raw)
  
  23 mg
• Fish paste product (naruto)
  
  23 mg
• Skipjack (caught in spring, raw)
  
  24 mg
• Walleye pollack (raw)
  
  24 mg
• Pacific cod (raw)
  
  24 mg
• Walleye pollack (surimi)
  
  25 mg
• Flying fish (raw)
  
  25 mg
• Tiger prawn (cultured, baked)
  
  25 mg
• Southern blue whiting (raw)
  
  26 mg
• Common shield-clam (raw)
  
  26 mg
• Bluefin tuna (lean meat, raw)
  
  27 mg
• Hard clam (raw)
  
  27 mg