Fishes and Shellfishes High in Icosatetraenoic acid (221st - 240th) (per 100 g edible portion)

• Dried flounder
  
  8 mg
• Striped marlin (raw)
  
  8 mg
• Japanese anchovy (niboshi)
  
  8 mg
• Tile fish (baked)
  
  8 mg
• Mantis shrimp (boiled)
  
  7 mg
• Antarctic krill (raw)
  
  7 mg
• Pond smelt (raw)
  
  7 mg
• Bastard halibut (wild, raw)
  
  7 mg
• Brown sole (boiled)
  
  7 mg
• Golden-thread (raw)
  
  7 mg
• Ark shell (canned with seasoning)
  
  6 mg
• Oyster (canned in oil, smoked)
  
  6 mg
• Dolphinfish (raw)
  
  6 mg
• Halfbeak (raw)
  
  6 mg
• Skipjack, Processed product (katsuo-bushi)
  
  6 mg
• Japanese dace (raw)
  
  6 mg
• Firefly squid (boiled)
  
  5 mg
• Yellowfin goby (kanroni)
  
  5 mg
• Pacific herring (ovary, salted, desalted)
  
  5 mg
• Marbled sole (raw)
  
  5 mg