Fishes and Shellfishes Low in Icosapentaenoic acid (161st - 180th) (per 100 g edible portion)

• Bastard halibut (wild, raw)
  
  120 mg
• Oyster (cultured, raw)
  
  120 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  120 mg
• Ayu sweetfish (wild, baked)
  
  130 mg
• Masu trout (cultured, raw)
  
  130 mg
• Pond smelt (raw)
  
  130 mg
• Sakura shrimp (niboshi)
  
  130 mg
• Sea squirt (raw)
  
  130 mg
• Pacific halibut (raw)
  
  140 mg
• Brown sole (boiled)
  
  140 mg
• Rainbow trout (cultured in freshwater, raw)
  
  140 mg
• Japanese bluefish (raw)
  
  140 mg
• Short-necked clam, Canned product (with seasoning)
  
  140 mg
• Mussel (raw)
  
  140 mg
• Sea squirt (shiokara)
  
  140 mg
• Tile fish (baked)
  
  150 mg
• Japanese eel (viscera, raw)
  
  150 mg
• Shrimp, Processed product (tsukudani)
  
  150 mg
• Ayu sweetfish (uruka)
  
  160 mg
• Mackerel (saba-bushi)
  
  160 mg