Fishes and Shellfishes Low in Heptadecenoic acid (201st - 220th) (per 100 g edible portion)

• Ayu sweetfish (cultured, raw)
  
  12 mg
• Skipjack, Canned product (flaked meat in oil)
  
  12 mg
• Mackerel (saba-bushi)
  
  12 mg
• Hoki (raw)
  
  12 mg
• Atka mackerel (hirakiboshi)
  
  12 mg
• Pond smelt (ameni)
  
  12 mg
• Firefly squid (seasoned and smoked)
  
  12 mg
• Fat greenling (raw)
  
  13 mg
• Japanese anchovy (tazukuri)
  
  13 mg
• Pink salmon (salted)
  
  13 mg
• Sockeye salmon (baked)
  
  13 mg
• Tuna, Canned product (flaked white meat in brine)
  
  13 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  13 mg
• Three-line grunt (raw)
  
  14 mg
• Angry rockfish (raw)
  
  14 mg
• Dried flounder
  
  14 mg
• Atlantic capelin (semi-dried, raw)
  
  14 mg
• Atlantic capelin (semi-dried, baked)
  
  14 mg
• Japanese seaperch (raw)
  
  14 mg
• Yellowfin goby (tsukudani)
  
  14 mg