Fishes and Shellfishes Low in Icosatetraenoic acid (121st - 140th) (per 100 g edible portion)

• Blue sprat (raw)
  
  3 mg
• Chum salmon (mefun)
  
  3 mg
• Albacore (raw)
  
  3 mg
• Big-eye tuna (raw)
  
  3 mg
• Hake (raw)
  
  3 mg
• Japanese scallop (cultured, raw)
  
  3 mg
• Hard clam (baked)
  
  3 mg
• Shrimp, Processed product (tsukudani)
  
  3 mg
• Opossum shrimp (shiokara)
  
  3 mg
• Sea cucumber (konowata)
  
  3 mg
• Matsubara's red rockfish (raw)
  
  4 mg
• Shirasuboshi (mild dried)
  
  4 mg
• Sole (raw)
  
  4 mg
• Bluefin tuna (lean meat, raw)
  
  4 mg
• Jackknife clam (raw)
  
  4 mg
• Hard clam (boiled)
  
  4 mg
• Scallop (boiled)
  
  4 mg
• Sakura shrimp (niboshi)
  
  4 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  4 mg
• Opossum shrimp (tsukudani)
  
  4 mg