Fishes and Shellfishes Low in Heptadecenoic acid (301st - 320th) (per 100 g edible portion)

• Japanese eel (cultured, raw)
  
  34 mg
• Coho salmon (cultured, baked)
  
  34 mg
• Pacific herring (hirakiboshi)
  
  34 mg
• Japanese sculpin (boiled)
  
  35 mg
• Chum salmon (aramaki raw)
  
  35 mg
• Ayu sweetfish (wild, viscera, baked)
  
  36 mg
• Big-eye sardine (raw)
  
  36 mg
• Atlantic salmon (cultured, raw)
  
  36 mg
• Spanish mackerel (baked)
  
  36 mg
• Chinook salmon (raw)
  
  38 mg
• Pacific saury (baked)
  
  38 mg
• Barracouta (raw)
  
  38 mg
• Oyster (canned in oil, smoked)
  
  38 mg
• Sablefish (raw)
  
  39 mg
• Rainbow trout (cultured in sea, raw)
  
  39 mg
• Spanish mackerel (raw)
  
  39 mg
• Pacific herring (smoked)
  
  39 mg
• Silver pomfret (raw)
  
  39 mg
• Chum salmon (ikura)
  
  40 mg
• Chum salmon (canned in brine)
  
  40 mg