Fishes and Shellfishes Low in Heptadecanoic acid (201st - 220th) (per 100 g edible portion)

• Shrimp, Processed product (tsukudani)
  
  14 mg
• Ayu sweetfish (wild, raw)
  
  15 mg
• Japanese sand lance (niboshi)
  
  15 mg
• Shirasuboshi (semi-dried)
  
  15 mg
• Sockeye salmon (smoked)
  
  15 mg
• Tilapia (raw)
  
  15 mg
• Short-necked clam, Canned product (with seasoning)
  
  15 mg
• Fish paste product (datemaki)
  
  15 mg
• With ovary (raw)
  
  16 mg
• Carp (cultured, raw)
  
  16 mg
• Crimson sea bream (raw)
  
  16 mg
• Oyster (cultured, boiled)
  
  16 mg
• Striped marlin (raw)
  
  17 mg
• Japanese seaperch (raw)
  
  17 mg
• Pacific herring (hirakiboshi)
  
  17 mg
• Hard clam (tsukudani)
  
  17 mg
• Fish paste product (tsumire)
  
  17 mg
• Dried flounder
  
  18 mg
• Horse mackerel (raw)
  
  19 mg
• With ovary (boiled)
  
  19 mg