Fishes and Shellfishes Low in Icosapentaenoic acid (61st - 80th) (per 100 g edible portion)
- Japanese spiny lobster (raw)
- Skipjack, Processed product (shiokara)
- Japanese whiting (raw)
- Bar-tailed flathead (raw)
- Freshwater clam (raw)
- Tiger prawn (cultured, boiled)
- Topshell (canned with seasoning)
- Tilapia (raw)
- Northern shrimp (raw)
- Fish paste product (sumaki-kamaboko)
- Shiba shrimp (raw)
- Pacific cod (baked)
- Fish paste product (kanifumi-kamaboko)
- Dried shark fin
- Tiger prawn (cultured, raw)
- Common octopus (boiled)
- Walleye pollack (sukimidara)
- Albacore (raw)
- Skipjack, Processed product (kezuri-bushi tsukudani)
- Surf clam (raw)