Fishes and Shellfishes Low in Heptadecenoic acid (221st - 240th) (per 100 g edible portion)

• Sakura shrimp (dried)
  
  14 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  15 mg
• Crucian carp (boiled)
  
  15 mg
• Young bluefin tuna (raw)
  
  15 mg
• Oyster (cultured, boiled)
  
  15 mg
• Sakura shrimp (boiled)
  
  15 mg
• Barracuda (baked)
  
  16 mg
• Sockeye salmon (smoked)
  
  16 mg
• Crucian carp (raw)
  
  16 mg
• Tuna, Canned product (flaked light meat in oil)
  
  16 mg
• Tile fish (raw)
  
  17 mg
• Ayu sweetfish (cultured, baked)
  
  17 mg
• Japanese pilchard (shioiwashi)
  
  17 mg
• Red sea bream (wild, raw)
  
  17 mg
• Goldstriped amberjack (raw)
  
  17 mg
• Girella (raw)
  
  17 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  18 mg
• Japanese parrot fish (raw)
  
  18 mg
• Pale chub (raw)
  
  18 mg
• Skipjack, Processed product (katsuo-bushi)
  
  18 mg