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

• Rainbow trout (cultured in freshwater, raw)
  
  12 mg
• Pacific herring (ovary, dried)
  
  12 mg
• Crucian carp (raw)
  
  12 mg
• Freshwater clam (raw)
  
  12 mg
• Golden-thread (raw)
  
  13 mg
• Skipjack, Processed product (shiokara)
  
  13 mg
• Brown sole (boiled)
  
  13 mg
• Pink salmon (salted)
  
  13 mg
• Bastard halibut (cultured, raw)
  
  13 mg
• Abalone (shiokara)
  
  13 mg
• Sea urchin (raw gonads)
  
  13 mg
• Fat greenling (raw)
  
  14 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  14 mg
• Sockeye salmon (baked)
  
  14 mg
• Dolphinfish (raw)
  
  14 mg
• Black-tipped fusilier (raw)
  
  14 mg
• Pacific herring (raw)
  
  14 mg
• Yellowfin goby (kanroni)
  
  14 mg
• Tuna, Canned product (flaked light meat in brine)
  
  14 mg
• Sakura shrimp (niboshi)
  
  14 mg