Fishes and Shellfishes Low in Icosapentaenoic acid (101st - 120th) (per 100 g edible portion)

• Swordtip squid (raw)
  
  52 mg
• Chum salmon (mefun)
  
  53 mg
• Halfbeak (raw)
  
  53 mg
• Fish paste product (yaki-chikuwa)
  
  54 mg
• Crucian carp (kanroni)
  
  56 mg
• Hoki (raw)
  
  58 mg
• Blue sprat (raw)
  
  59 mg
• Skipjack, Canned product (flaked meat in oil)
  
  60 mg
• Striped marlin (raw)
  
  61 mg
• Hard clam (boiled)
  
  63 mg
• Pacific cod (milt)
  
  64 mg
• Japanese common squid (raw)
  
  64 mg
• Japanese common squid (boiled)
  
  65 mg
• Snow crab (raw)
  
  68 mg
• Jackknife clam (raw)
  
  71 mg
• Pacific cod (dried split)
  
  73 mg
• Japanese scallop (cultured, raw)
  
  73 mg
• Ivory shell (raw)
  
  73 mg
• Japanese common squid (baked)
  
  73 mg
• Spear squid (raw)
  
  75 mg