Foods High in Icosapentaenoic acid (121st - 140th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, raw)
  
  400 mg
• Masu salmon (raw)
  
  390 mg
• Sablefish (raw)
  
  390 mg
• Spanish mackerel (raw)
  
  380 mg
• Tatamiiwashi
  
  380 mg
• Black rockfish (raw)
  
  370 mg
• Striped mullet (raw)
  
  370 mg
• Atlantic horse mackerel (boiled)
  
  370 mg
• Chum salmon (aramaki raw)
  
  360 mg
• Pale chub (raw)
  
  360 mg
• Mirinboshi (anchovy)
  
  360 mg
• Antarctic krill (raw)
  
  350 mg
• Sockeye salmon (baked)
  
  350 mg
• Three-line grunt (raw)
  
  350 mg
• Brownstriped mackerel scad (raw)
  
  350 mg
• Fat greenling (raw)
  
  350 mg
• Southern black cod (raw)
  
  340 mg
• Barracuda (raw)
  
  340 mg
• Big-eye sardine (maruboshi)
  
  340 mg
• Squid, Processed product (shiokara)
  
  330 mg