Fishes and Shellfishes High in Icosatetraenoic acid (101st - 120th) (per 100 g edible portion)

• Chum salmon (boiled)
  
  39 mg
• Gizzard shad (amazu-zuke)
  
  39 mg
• Gizzard shad (raw)
  
  39 mg
• Atlantic capelin (semi-dried, raw)
  
  38 mg
• Sea urchin (tsubu-uni)
  
  37 mg
• Horse mackerel (hirakiboshi, baked)
  
  37 mg
• Pacific herring (raw)
  
  36 mg
• Short-necked clam, Canned product (in brine)
  
  35 mg
• Striped jack (cultured, raw)
  
  35 mg
• Mackerel (raw)
  
  35 mg
• Sockeye salmon (raw)
  
  35 mg
• Caviar (salted product)
  
  35 mg
• Chum salmon (raw)
  
  34 mg
• Catfish (raw)
  
  33 mg
• Red sea bream (wild, raw)
  
  33 mg
• Japanese parrot fish (raw)
  
  33 mg
• Barracouta (raw)
  
  32 mg
• Carp (cultured, boiled)
  
  32 mg
• Ayu sweetfish (cultured, baked)
  
  31 mg
• Silver pomfret (raw)
  
  30 mg