Fishes and Shellfishes Low in Decenoic acid (41st - 60th) (per 100 g edible portion)

• Japanese pilchard (namaboshi)
  
  0 mg
• Shirasuboshi (mild dried)
  
  0 mg
• Shirasuboshi (semi-dried)
  
  0 mg
• Tatamiiwashi
  
  0 mg
• Mirinboshi (anchovy)
  
  0 mg
• Mirinboshi (japanese pilchard)
  
  0 mg
• Japanese pilchard, Canned product (with seasoning)
  
  0 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  0 mg
• Japanese pilchard, Canned product (in oil)
  
  0 mg
• Japanese pilchard, Canned product (kabayaki)
  
  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
• Black scraper (raw)
  
  0 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  0 mg
• Ray (raw)
  
  0 mg
• Lizardfish (raw)
  
  0 mg
• Pale chub (raw)
  
  0 mg