Fishes and Shellfishes Low in Decenoic acid (241st - 260th) (per 100 g edible portion)

• 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
• Hard clam (tsukudani)
  
  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
• Tiger prawn (cultured, raw)
  
  0 mg
• Tiger prawn (cultured, boiled)
  
  0 mg
• Tiger prawn (cultured, baked)
  
  0 mg
• Sakura shrimp (dried)
  
  0 mg
• Sakura shrimp (niboshi)
  
  0 mg
• Oriental shrimp (raw)
  
  0 mg