Fishes and Shellfishes Low in Heptadecenoic acid (321st - 340th) (per 100 g edible portion)

• Carp (cultured, boiled)
  
  41 mg
• Ayu sweetfish (wild, baked)
  
  42 mg
• Rainbow trout (cultured in sea, baked)
  
  42 mg
• Mackerel (raw)
  
  42 mg
• Pacific saury (canned product, kabayaki)
  
  42 mg
• Silver warehou (raw)
  
  43 mg
• Chum salmon (aramaki baked)
  
  44 mg
• Common Japanese conger (raw)
  
  45 mg
• Atlantic salmon (cultured, baked)
  
  45 mg
• Sandfish (raw)
  
  45 mg
• Pacific saury (mirinboshi)
  
  46 mg
• Japanese eel (shirayaki)
  
  47 mg
• Conger pike (raw)
  
  47 mg
• Swordfish (raw)
  
  48 mg
• Common Japanese conger (steamed)
  
  49 mg
• Pacific saury (raw)
  
  49 mg
• Ayu sweetfish (wild, viscera, raw)
  
  51 mg
• Mackerel, Processed product (shiosaba)
  
  51 mg
• Sandfish (namaboshi)
  
  51 mg
• Chinook salmon (baked)
  
  52 mg