Fishes and Shellfishes Low in Heptadecanoic acid (341st - 360th) (per 100 g edible portion)

• Mirinboshi (japanese pilchard)
  
  74 mg
• Japanese pilchard (raw)
  
  75 mg
• Conger pike (raw)
  
  75 mg
• Common Japanese conger (steamed)
  
  76 mg
• Japanese anchovy (raw)
  
  76 mg
• Mackerel (raw)
  
  76 mg
• Mackerel, Processed product (shiosaba)
  
  76 mg
• Japanese pilchard (baked)
  
  77 mg
• Horse mackerel (hirakiboshi, raw)
  
  78 mg
• Japanese bluefish (raw)
  
  79 mg
• Pink salmon (canned in brine)
  
  80 mg
• Yellowtail (young, cultured, raw)
  
  80 mg
• Pacific saury (raw)
  
  83 mg
• Pacific saury (mirinboshi)
  
  84 mg
• Japanese pilchard, Canned product (in brine)
  
  91 mg
• Mackerel (canned products, in brine)
  
  92 mg
• Hairtail (raw)
  
  98 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  100 mg
• Alfonsino (raw)
  
  100 mg
• Chum salmon (shiozake)
  
  100 mg