Fishes and Shellfishes Low in Heptadecanoic acid (361st - 380th) (per 100 g edible portion)

• Mackerel (boiled)
  
  100 mg
• Horse mackerel (hirakiboshi, baked)
  
  110 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  110 mg
• Chum salmon (sujiko)
  
  110 mg
• Mackerel (baked)
  
  110 mg
• Silver warehou (raw)
  
  110 mg
• Mezashi (baked)
  
  120 mg
• Kichiji rockfish (raw)
  
  130 mg
• Mackerel, Processed product (shimesaba)
  
  130 mg
• Ayu sweetfish (wild, viscera, raw)
  
  140 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  140 mg
• Japanese pilchard, Canned product (in oil)
  
  140 mg
• Pacific saury (canned product, kabayaki)
  
  150 mg
• Mezashi (raw)
  
  160 mg
• Japanese pilchard, Canned product (with seasoning)
  
  160 mg
• Pacific saury (hirakiboshi)
  
  160 mg
• Lamprey (dried)
  
  170 mg
• Japanese pilchard, Canned product (kabayaki)
  
  200 mg
• Yellowtail (mature, raw)
  
  200 mg
• Mackerel (canned productswith seasoning)
  
  210 mg