Fishes and Shellfishes Low in Heptadecanoic acid (261st - 280th) (per 100 g edible portion)

• Ark shell (canned with seasoning)
  
  28 mg
• Tile fish (boiled)
  
  29 mg
• Tile fish (baked)
  
  29 mg
• Japanese anchovy (niboshi)
  
  29 mg
• Japanese eel (shirayaki)
  
  29 mg
• Coho salmon (cultured, raw)
  
  29 mg
• Fish paste product (fish ham)
  
  29 mg
• Ayu sweetfish (uruka)
  
  30 mg
• Chum salmon (ikura)
  
  30 mg
• Catfish (raw)
  
  30 mg
• Southern black cod (raw)
  
  30 mg
• Striped jack (cultured, raw)
  
  31 mg
• Crucian carp (kanroni)
  
  31 mg
• Gizzard shad (amazu-zuke)
  
  32 mg
• Fish paste product (fish sausage)
  
  32 mg
• Big-eye sardine (maruboshi)
  
  33 mg
• Sandfish (raw)
  
  33 mg
• Carp (cultured, viscera, raw)
  
  34 mg
• Mackerel (saba-bushi)
  
  34 mg
• Sandfish (namaboshi)
  
  34 mg