Fishes and Shellfishes Low in Heptadecanoic acid (321st - 340th) (per 100 g edible portion)

• Brownstriped mackerel scad (hirakiboshi)
  
  52 mg
• Japanese bluefish (boiled)
  
  53 mg
• Blue sprat (seasoned and dried)
  
  54 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  56 mg
• Japanese pilchard (maruboshi)
  
  57 mg
• Common Japanese conger (raw)
  
  58 mg
• Chum salmon (canned in brine)
  
  58 mg
• Brownstriped mackerel scad (baked)
  
  59 mg
• Atlantic mackerel (raw)
  
  60 mg
• Silver pomfret (raw)
  
  61 mg
• Brownstriped mackerel scad (raw)
  
  64 mg
• Ayu sweetfish (wild, viscera, baked)
  
  64 mg
• Yellowstriped butterfish (raw)
  
  65 mg
• Big-eye sardine (raw)
  
  68 mg
• Atlantic mackerel (boiled)
  
  68 mg
• Atlantic mackerel (baked)
  
  70 mg
• Striped mullet (karasumi)
  
  71 mg
• Japanese pilchard (namaboshi)
  
  72 mg
• Pacific saury (baked)
  
  72 mg
• Japanese pilchard (boiled)
  
  73 mg