Fishes and Shellfishes Low in Heptadecenoic acid (341st - 360th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, raw)
  
  55 mg
• Mackerel (boiled)
  
  55 mg
• Yellowtail (young, cultured, raw)
  
  56 mg
• Butterfish (raw)
  
  57 mg
• Mackerel (baked)
  
  58 mg
• Japanese pilchard (maruboshi)
  
  60 mg
• Pacific saury (canned product, with seasoning)
  
  60 mg
• Mackerel (canned productswith seasoning)
  
  62 mg
• Atlantic mackerel (raw)
  
  66 mg
• Mackerel (canned products, miso-ni)
  
  68 mg
• Striped mullet (raw)
  
  69 mg
• Chum salmon (shiozake)
  
  74 mg
• Atlantic mackerel (boiled)
  
  74 mg
• Southern black cod (raw)
  
  76 mg
• Horse mackerel (hirakiboshi, baked)
  
  77 mg
• Atlantic mackerel (baked)
  
  78 mg
• Alfonsino (raw)
  
  79 mg
• Hairtail (raw)
  
  84 mg
• Mackerel (canned products, in brine)
  
  89 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  90 mg