Fishes and Shellfishes High in Icosatetraenoic acid (241st - 260th) (per 100 g edible portion)

• Brown sole (baked)
  
  5 mg
• Brown sole (raw)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi)
  
  5 mg
• Pacific halibut (raw)
  
  5 mg
• Japanese anchovy (tazukuri)
  
  5 mg
• Fish paste product (fish ham)
  
  4 mg
• Opossum shrimp (tsukudani)
  
  4 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  4 mg
• Sakura shrimp (niboshi)
  
  4 mg
• Scallop (boiled)
  
  4 mg
• Hard clam (boiled)
  
  4 mg
• Jackknife clam (raw)
  
  4 mg
• Bluefin tuna (lean meat, raw)
  
  4 mg
• Sole (raw)
  
  4 mg
• Shirasuboshi (mild dried)
  
  4 mg
• Matsubara's red rockfish (raw)
  
  4 mg
• Sea cucumber (konowata)
  
  3 mg
• Opossum shrimp (shiokara)
  
  3 mg
• Shrimp, Processed product (tsukudani)
  
  3 mg
• Hard clam (baked)
  
  3 mg