Foods High in Icosapentaenoic acid (181st - 200th) (per 100 g edible portion)

• Conger pike (raw)
  
  220 mg
• Japanese anchovy (tazukuri)
  
  220 mg
• Butterfish (raw)
  
  220 mg
• Catfish (raw)
  
  210 mg
• Chum salmon (raw)
  
  210 mg
• Angry rockfish (raw)
  
  210 mg
• Girella (raw)
  
  200 mg
• Willow shiner (raw)
  
  200 mg
• Carp (cultured, boiled)
  
  200 mg
• Shirasuboshi (semi-dried)
  
  200 mg
• Pacific Ocean perch (raw)
  
  200 mg
• Tile fish (boiled)
  
  200 mg
• Oyster (cultured, boiled)
  
  190 mg
• Gurnard (raw)
  
  190 mg
• Crucian carp (boiled)
  
  190 mg
• Crucian carp (raw)
  
  190 mg
• Crimson sea bream (raw)
  
  190 mg
• Amberjack (raw)
  
  190 mg
• Barracuda (baked)
  
  190 mg
• Hard clam (tsukudani)
  
  180 mg