Fishes and Shellfishes Low in Heptadecanoic acid (301st - 320th) (per 100 g edible portion)

• Atlantic horse mackerel (boiled)
  
  40 mg
• Japanese eel (kabayaki)
  
  40 mg
• Tuna, Canned product (flaked white meat in oil)
  
  40 mg
• Swordfish (raw)
  
  41 mg
• Spanish mackerel (baked)
  
  42 mg
• Skipjack (caught in autumn, raw)
  
  44 mg
• Skipjack, Processed product (katsuo-bushi)
  
  44 mg
• Tatamiiwashi
  
  45 mg
• Spanish mackerel (raw)
  
  45 mg
• Atka mackerel (hirakiboshi)
  
  45 mg
• Atlantic horse mackerel (raw)
  
  46 mg
• Japanese pilchard (shioiwashi)
  
  46 mg
• Skipjack, Canned product (flaked meat in oil)
  
  46 mg
• Atlantic salmon (cultured, baked)
  
  46 mg
• Japanese parrot fish (raw)
  
  47 mg
• Red sea bream (cultured, baked)
  
  47 mg
• Atlantic horse mackerel (baked)
  
  48 mg
• Red sea bream (cultured, boiled)
  
  48 mg
• Caviar (salted product)
  
  51 mg
• Oyster (canned in oil, smoked)
  
  51 mg