Fishes and Shellfishes High in Icosatetraenoic acid (1st - 20th) (per 100 g edible portion)

• Chum salmon (sujiko)
  
  290 mg
• Atlantic mackerel (boiled)
  
  270 mg
• Atlantic mackerel (baked)
  
  260 mg
• Atlantic salmon (cultured, baked)
  
  260 mg
• Lamprey (dried)
  
  250 mg
• Atlantic mackerel (raw)
  
  240 mg
• Striped mullet (karasumi)
  
  230 mg
• Atlantic salmon (cultured, raw)
  
  220 mg
• Chum salmon (ikura)
  
  220 mg
• Anglerfish (liver, raw)
  
  210 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  210 mg
• Mackerel, Processed product (hirakiboshi)
  
  200 mg
• Mackerel, Processed product (shimesaba)
  
  190 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  190 mg
• Southern bluefin tuna (fatty meat, raw)
  
  180 mg
• Pacific saury (canned product, with seasoning)
  
  180 mg
• Bluefin tuna (fatty meat, raw)
  
  170 mg
• Pacific saury (raw)
  
  170 mg
• Pacific saury (hirakiboshi)
  
  160 mg
• Kichiji rockfish (raw)
  
  160 mg