Foods High in Icosapentaenoic acid (101st - 120th) (per 100 g edible portion)

• Atka mackerel (salted)
  
  470 mg
• Caviar (salted product)
  
  470 mg
• Pink salmon (baked)
  
  460 mg
• Ayu sweetfish (wild, viscera, raw)
  
  460 mg
• Atka mackerel (raw)
  
  450 mg
• Japanese sculpin (tsukudani)
  
  450 mg
• Japanese sand lance (tsukudani)
  
  450 mg
• Firefly squid (tsukudani)
  
  440 mg
• Chum salmon (aramaki baked)
  
  440 mg
• Spanish mackerel (baked)
  
  430 mg
• Dogfish (raw)
  
  430 mg
• Walleye pollack (karashi-mentaiko)
  
  420 mg
• Silver warehou (raw)
  
  420 mg
• Pacific herring (ovary, raw)
  
  410 mg
• Atlantic horse mackerel (raw)
  
  410 mg
• Sea urchin (raw gonads)
  
  400 mg
• Striped jack (cultured, raw)
  
  400 mg
• Chinook salmon (raw)
  
  400 mg
• Pink salmon (raw)
  
  400 mg
• Skipjack (caught in autumn, raw)
  
  400 mg