Fishes and Shellfishes Low in Decanoic acid (201st - 220th) (per 100 g edible portion)

• Oyster (canned in oil, smoked)
  
  0 mg
• Turban shell (raw)
  
  0 mg
• Turban shell (baked)
  
  0 mg
• Pen shell (adductor muscle, raw)
  
  0 mg
• Pond snail (raw)
  
  0 mg
• Whelk (raw)
  
  0 mg
• Topshell (canned with seasoning)
  
  0 mg
• Cockle (foot, raw)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Hen clam (raw)
  
  0 mg
• Hard clam (raw)
  
  0 mg
• Hard clam (boiled)
  
  0 mg
• Hard clam (baked)
  
  0 mg
• Common shield-clam (raw)
  
  0 mg
• Scallop (raw)
  
  0 mg
• Scallop (boiled)
  
  0 mg
• Adductor muscle (niboshi)
  
  0 mg
• Adductor muscle (canned in brine)
  
  0 mg
• Keen's gaper (siphon, raw)
  
  0 mg
• Ark shell (canned with seasoning)
  
  0 mg