Fishes and Shellfishes Low in Heptadecanoic acid (281st - 300th) (per 100 g edible portion)

• Gurnard (raw)
  
  34 mg
• Pond smelt (tsukudani)
  
  34 mg
• Japanese anchovy (tazukuri)
  
  35 mg
• Mirinboshi (anchovy)
  
  35 mg
• Barracuda (raw)
  
  35 mg
• Rainbow trout (cultured in sea, raw)
  
  35 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  35 mg
• Frigate mackerel (raw)
  
  36 mg
• Chum salmon (aramaki baked)
  
  36 mg
• Atlantic salmon (cultured, raw)
  
  36 mg
• Young bluefin tuna (raw)
  
  36 mg
• Lamprey (raw)
  
  36 mg
• Red sea bream (cultured, raw)
  
  37 mg
• Atka mackerel (salted)
  
  37 mg
• Coho salmon (cultured, baked)
  
  38 mg
• Rainbow trout (cultured in sea, baked)
  
  38 mg
• Brownstriped mackerel scad (kusaya)
  
  39 mg
• Three-line grunt (raw)
  
  39 mg
• Masu salmon (baked)
  
  39 mg
• Chinook salmon (baked)
  
  39 mg