Fishes and Shellfishes Low in Decenoic acid (141st - 160th) (per 100 g edible portion)

• Spanish mackerel (baked)
  
  0 mg
• Pacific saury (raw)
  
  0 mg
• Pacific saury (baked)
  
  0 mg
• Pacific saury (mirinboshi)
  
  0 mg
• Pacific saury (canned product, with seasoning)
  
  0 mg
• Pacific saury (canned product, kabayaki)
  
  0 mg
• Dolphinfish (raw)
  
  0 mg
• Shishamo smelt (semi-dried, raw)
  
  0 mg
• Shishamo smelt (semi-dried, baked)
  
  0 mg
• Atlantic capelin (semi-dried, raw)
  
  0 mg
• Atlantic capelin (semi-dried, baked)
  
  0 mg
• Sole (raw)
  
  0 mg
• Striped jack (cultured, raw)
  
  0 mg
• Japanese icefish (raw)
  
  0 mg
• Japanese seaperch (raw)
  
  0 mg
• Yellow sea bream (raw)
  
  0 mg
• Black sea bream (raw)
  
  0 mg
• Red sea bream (wild, raw)
  
  0 mg
• Red sea bream (cultured, raw)
  
  0 mg
• Red sea bream (cultured, boiled)
  
  0 mg