Fishes and Shellfishes Low in Heptadecenoic acid (181st - 200th) (per 100 g edible portion)

• Masu trout (cultured, raw)
  
  9 mg
• Sakura shrimp (niboshi)
  
  9 mg
• Shrimp, Processed product (tsukudani)
  
  9 mg
• Sea urchin (tsubu-uni)
  
  9 mg
• Horse mackerel (baked)
  
  10 mg
• Big-eye sardine (maruboshi)
  
  10 mg
• Sole (raw)
  
  10 mg
• Yellow sea bream (raw)
  
  10 mg
• Oyster (cultured, raw)
  
  10 mg
• Mantis shrimp (boiled)
  
  10 mg
• Brownstriped mackerel scad (kusaya)
  
  11 mg
• Skipjack, Processed product (kezuri-bushi)
  
  11 mg
• Blue sprat (seasoned and dried)
  
  11 mg
• Sockeye salmon (raw)
  
  11 mg
• Tilapia (raw)
  
  11 mg
• Bastard halibut (cultured, raw)
  
  11 mg
• Atka mackerel (salted)
  
  11 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  11 mg
• Short-necked clam, Canned product (in brine)
  
  11 mg
• Firefly squid (tsukudani)
  
  11 mg