Fishes and Shellfishes Low in Heptadecanoic acid (121st - 140th) (per 100 g edible portion)

• Squid, Processed product (seasoned and smoked)
  
  5 mg
• Squid, Processed product (ika-arare)
  
  5 mg
• Ocellated octopus (raw)
  
  5 mg
• Opossum shrimp (shiokara)
  
  5 mg
• Sea cucumber (konowata)
  
  5 mg
• Skipjack, Processed product (namari)
  
  6 mg
• Bastard halibut (wild, raw)
  
  6 mg
• Japanese scallop (cultured, raw)
  
  6 mg
• Flying squid (raw)
  
  6 mg
• Opossum shrimp (tsukudani)
  
  6 mg
• Fish paste product (yaki-chikuwa)
  
  6 mg
• Pacific Ocean perch (raw)
  
  7 mg
• Shirasuboshi (mild dried)
  
  7 mg
• Japanese eel (viscera, raw)
  
  7 mg
• Atlantic capelin (semi-dried, baked)
  
  7 mg
• Abalone (steamed and dried)
  
  7 mg
• Hard clam (baked)
  
  7 mg
• Fish paste product (yakinuki-kamaboko)
  
  7 mg
• Amago salmon (cultured, raw)
  
  8 mg
• Japanese sand lance (ameni)
  
  8 mg