Fishes and Shellfishes Low in Heptadecanoic acid (221st - 240th) (per 100 g edible portion)

• Sablefish (raw)
  
  19 mg
• Yellow sea bream (raw)
  
  19 mg
• Firefly squid (seasoned and smoked)
  
  19 mg
• Firefly squid (tsukudani)
  
  19 mg
• Pink salmon (raw)
  
  20 mg
• Willow shiner (raw)
  
  20 mg
• Sakura shrimp (dried)
  
  20 mg
• Carp (cultured, boiled)
  
  21 mg
• Short-necked clam, Canned product (in brine)
  
  21 mg
• Squid, Processed product (surume)
  
  21 mg
• Japanese sand lance (raw)
  
  22 mg
• Japanese sculpin (boiled)
  
  22 mg
• Pacific herring (smoked)
  
  22 mg
• Striped mullet (raw)
  
  22 mg
• Horse mackerel (boiled)
  
  23 mg
• Ayu sweetfish (wild, baked)
  
  23 mg
• Japanese eel (cultured, raw)
  
  23 mg
• Japanese sculpin (tsukudani)
  
  23 mg
• Barracuda (baked)
  
  23 mg
• Red sea bream (wild, raw)
  
  23 mg