Fishes and Shellfishes Low in Decanoic acid (261st - 280th) (per 100 g edible portion)

• Sea squirt (raw)
  
  0 mg
• Sea squirt (shiokara)
  
  0 mg
• Fish paste product (sumaki-kamaboko)
  
  0 mg
• Fish paste product (yakinuki-kamaboko)
  
  0 mg
• Fish paste product (yaki-chikuwa)
  
  0 mg
• Fish paste product (datemaki)
  
  0 mg
• Fish paste product (hanpen)
  
  0 mg
• Japanese anchovy (niboshi)
  
  Tr
• Japanese pilchard (boiled)
  
  Tr
• Skipjack (caught in spring, raw)
  
  Tr
• Skipjack (caught in autumn, raw)
  
  Tr
• With ovary (raw)
  
  Tr
• Blue sprat (raw)
  
  Tr
• Chum salmon (canned in brine)
  
  Tr
• Hairtail (raw)
  
  Tr
• Tuna, Canned product (flaked meat with seasoning)
  
  Tr
• Bloody clam (raw)
  
  Tr
• Hard clam (tsukudani)
  
  Tr
• Shrimp, Processed product (boiled and dried shrimps)
  
  Tr
• King crab (canned in brine)
  
  Tr