Fishes and Shellfishes Low in Icosapentaenoic acid (81st - 100th) (per 100 g edible portion)

• King crab (canned in brine)
  
  38 mg
• Fish paste product (yakinuki-kamaboko)
  
  39 mg
• Croaker (baked)
  
  40 mg
• Big-eye tuna (raw)
  
  40 mg
• Common octopus (raw)
  
  40 mg
• Matsubara's red rockfish (raw)
  
  41 mg
• Skipjack, Processed product (kakuni)
  
  42 mg
• Croaker (raw)
  
  42 mg
• Black-tipped fusilier (raw)
  
  43 mg
• Adductor muscle (canned in brine)
  
  43 mg
• Snow crab (canned in brine)
  
  43 mg
• Fish paste product (fish ham)
  
  46 mg
• Japanese surfsmelt (raw)
  
  47 mg
• Hake (raw)
  
  47 mg
• Japanese dace (raw)
  
  48 mg
• Hard clam (baked)
  
  48 mg
• King crab (raw)
  
  48 mg
• Fish paste product (satsuma-age)
  
  48 mg
• Lizardfish (raw)
  
  49 mg
• Abalone (steamed and dried)
  
  51 mg