Fishes and Shellfishes Low in Heptadecenoic acid (281st - 300th) (per 100 g edible portion)

• Carp (cultured, raw)
  
  26 mg
• Coho salmon (cultured, raw)
  
  26 mg
• Striped jack (cultured, raw)
  
  26 mg
• Red sea bream (cultured, raw)
  
  26 mg
• Mirinboshi (anchovy)
  
  27 mg
• Japanese sculpin (tsukudani)
  
  27 mg
• Dogfish (raw)
  
  27 mg
• Catfish (raw)
  
  27 mg
• Ayu sweetfish (wild, raw)
  
  28 mg
• Fish paste product (fish sausage)
  
  28 mg
• Ayu sweetfish (uruka)
  
  29 mg
• Japanese sculpin (raw)
  
  30 mg
• Skipjack (caught in autumn, raw)
  
  31 mg
• Japanese bluefish (raw)
  
  31 mg
• Sea urchin (raw gonads)
  
  31 mg
• Pink salmon (canned in brine)
  
  32 mg
• Red sea bream (cultured, boiled)
  
  33 mg
• Red sea bream (cultured, baked)
  
  33 mg
• Pacific herring (ovary, raw)
  
  33 mg
• Atka mackerel (raw)
  
  33 mg