Fishes and Shellfishes High in Icosapentaenoic acid (per 100 g edible portion)

• Anglerfish (liver, raw)
  
  2300 mg
• Lamprey (dried)
  
  2200 mg
• Mackerel, Processed product (hirakiboshi)
  
  2200 mg
• Chum salmon (sujiko)
  
  2100 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1800 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1800 mg
• Atlantic mackerel (baked)
  
  1700 mg
• Atlantic mackerel (boiled)
  
  1700 mg
• Mackerel, Processed product (shimesaba)
  
  1600 mg
• Atlantic mackerel (raw)
  
  1600 mg
• Chum salmon (ikura)
  
  1600 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  1600 mg
• Lamprey (raw)
  
  1500 mg
• Kichiji rockfish (raw)
  
  1500 mg
• Bluefin tuna (fatty meat, raw)
  
  1400 mg
• Pacific herring (hirakiboshi)
  
  1400 mg
• Japanese pilchard, Canned product (with seasoning)
  
  1400 mg
• Mirinboshi (japanese pilchard)
  
  1400 mg
• Japanese pilchard (namaboshi)
  
  1400 mg
• Southern bluefin tuna (fatty meat, raw)
  
  1300 mg