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

• Pond smelt (tsukudani)
  
  0 mg
• Pond smelt (ameni)
  
  0 mg
• Bloody clam (raw)
  
  0 mg
• Jackknife clam (raw)
  
  0 mg
• Short-necked clam (raw)
  
  0 mg
• Short-necked clam (tsukudani)
  
  0 mg
• Short-necked clam, Canned product (in brine)
  
  0 mg
• Abalone (raw)
  
  0 mg
• Abalone (shiokara)
  
  0 mg
• Mussel (raw)
  
  0 mg
• Japanese scallop (cultured, raw)
  
  0 mg
• Apple snail (canned in brine)
  
  0 mg
• Oyster (cultured, raw)
  
  0 mg
• Oyster (cultured, boiled)
  
  0 mg
• Oyster (canned in oil, smoked)
  
  0 mg
• Turban shell (raw)
  
  0 mg
• Turban shell (baked)
  
  0 mg
• Freshwater clam (raw)
  
  0 mg
• Pen shell (adductor muscle, raw)
  
  0 mg
• Pond snail (raw)
  
  0 mg