Fishes and Shellfishes Low in Decenoic acid (181st - 200th) (per 100 g edible portion)

• Japanese argentine (raw)
  
  0 mg
• Pacific herring (hirakiboshi)
  
  0 mg
• Pacific herring (smoked)
  
  0 mg
• Pacific herring (ovary, dried)
  
  0 mg
• Pacific herring (ovary, salted, desalted)
  
  0 mg
• Yellowfin goby (tsukudani)
  
  0 mg
• Yellowfin goby (kanroni)
  
  0 mg
• Sandfish (namaboshi)
  
  0 mg
• Spangled emperor (raw)
  
  0 mg
• Goldstriped amberjack (raw)
  
  0 mg
• Bastard halibut (wild, raw)
  
  0 mg
• Bastard halibut (cultured, raw)
  
  0 mg
• Ocellate puffer (cultured, raw)
  
  0 mg
• Purple puffer (raw)
  
  0 mg
• Crucian carp (raw)
  
  0 mg
• Crucian carp (boiled)
  
  0 mg
• Crucian carp (kanroni)
  
  0 mg
• Yellowtail (young, cultured, raw)
  
  0 mg
• Atka mackerel (salted)
  
  0 mg
• Atka mackerel (hirakiboshi)
  
  0 mg