Fishes and Shellfishes Low in Icosapentaenoic acid (121st - 140th) (per 100 g edible portion)

• Fish paste product (mushi-kamaboko)
  
  75 mg
• Amago salmon (cultured, raw)
  
  76 mg
• Flying squid (raw)
  
  76 mg
• Tuna, Canned product (flaked white meat in oil)
  
  77 mg
• Ocellated octopus (raw)
  
  77 mg
• Short-necked clam, Canned product (in brine)
  
  79 mg
• Golden-thread (raw)
  
  81 mg
• Japanese argentine (raw)
  
  81 mg
• King crab (boiled)
  
  81 mg
• Scallop (raw)
  
  82 mg
• Sea urchin (neri-uni)
  
  85 mg
• Skipjack, Processed product (kezuri-bushi)
  
  86 mg
• Ayu sweetfish (wild, raw)
  
  89 mg
• Sakura shrimp (boiled)
  
  89 mg
• Japanese bluefish (boiled)
  
  91 mg
• Squid, Processed product (saki-ika)
  
  91 mg
• Squid, Processed product (seasoned and smoked)
  
  93 mg
• Squid, Processed product (canned with seasoning)
  
  94 mg
• Dolphinfish (raw)
  
  97 mg
• Brown sole (baked)
  
  98 mg