Foods High in Icosapentaenoic acid (221st - 240th) (per 100 g edible portion)

• Mussel (raw)
  
  140 mg
• Short-necked clam, Canned product (with seasoning)
  
  140 mg
• Japanese bluefish (raw)
  
  140 mg
• Rainbow trout (cultured in freshwater, raw)
  
  140 mg
• Brown sole (boiled)
  
  140 mg
• Pacific halibut (raw)
  
  140 mg
• Sea squirt (raw)
  
  130 mg
• Sakura shrimp (niboshi)
  
  130 mg
• Pond smelt (raw)
  
  130 mg
• Masu trout (cultured, raw)
  
  130 mg
• Ayu sweetfish (wild, baked)
  
  130 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  120 mg
• Oyster (cultured, raw)
  
  120 mg
• Bastard halibut (wild, raw)
  
  120 mg
• Yellow sea bream (raw)
  
  120 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  120 mg
• Shirasuboshi (mild dried)
  
  120 mg
• Mantis shrimp (boiled)
  
  110 mg
• Adductor muscle (niboshi)
  
  110 mg
• Tuna, Canned product (flaked white meat in brine)
  
  110 mg