Fishes and Shellfishes Low in Heptadecenoic acid (361st - 380th) (per 100 g edible portion)

• Mackerel, Processed product (shimesaba)
  
  90 mg
• Japanese pilchard, Canned product (in brine)
  
  93 mg
• Pacific herring (migaki-nishin)
  
  94 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  100 mg
• Mezashi (baked)
  
  100 mg
• Japanese pilchard, Canned product (with seasoning)
  
  100 mg
• Caviar (salted product)
  
  100 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  110 mg
• Japanese pilchard, Canned product (in oil)
  
  110 mg
• Japanese eel (kabayaki)
  
  110 mg
• Pacific saury (hirakiboshi)
  
  110 mg
• Pacific herring (raw)
  
  110 mg
• Japanese pilchard, Canned product (kabayaki)
  
  120 mg
• Chum salmon (sujiko)
  
  120 mg
• Yellowtail (mature, raw)
  
  120 mg
• Lamprey (raw)
  
  120 mg
• Mezashi (raw)
  
  130 mg
• Carp (cultured, viscera, raw)
  
  130 mg
• Gizzard shad (raw)
  
  130 mg
• Kichiji rockfish (raw)
  
  140 mg