Fishes and Shellfishes Low in Decanoic acid (21st - 40th) (per 100 g edible portion)

• Ayu sweetfish (uruka)
  
  0 mg
• Pacific Ocean perch (raw)
  
  0 mg
• Anglerfish (raw)
  
  0 mg
• Japanese parrot fish (raw)
  
  0 mg
• Golden-thread (raw)
  
  0 mg
• Golden-thread (surimi)
  
  0 mg
• Big-eye sardine (maruboshi)
  
  0 mg
• Japanese anchovy (raw)
  
  0 mg
• Japanese anchovy (tazukuri)
  
  0 mg
• Japanese pilchard (shioiwashi)
  
  0 mg
• Japanese pilchard (namaboshi)
  
  0 mg
• Shirasuboshi (mild dried)
  
  0 mg
• Shirasuboshi (semi-dried)
  
  0 mg
• Tatamiiwashi
  
  0 mg
• Japanese pilchard, Canned product (with seasoning)
  
  0 mg
• Char (cultured, raw)
  
  0 mg
• Japanese dace (raw)
  
  0 mg
• Japanese eel (cultured, raw)
  
  0 mg
• Japanese eel (viscera, raw)
  
  0 mg
• Japanese eel (shirayaki)
  
  0 mg