Fishes and Shellfishes Low in Heptadecenoic acid (21st - 40th) (per 100 g edible portion)
- Pacific cod (raw)
- Pacific cod (baked)
- Pacific cod (salted fillet)
- Southern blue whiting (raw)
- Bloody clam (raw)
- Short-necked clam (raw)
- Japanese scallop (cultured, raw)
- Pen shell (adductor muscle, raw)
- Whelk (raw)
- Japanese abalone (raw)
- Cockle (foot, raw)
- Ivory shell (raw)
- Adductor muscle (niboshi)
- Keen's gaper (siphon, raw)
- Northern shrimp (raw)
- Japanese spiny lobster (raw)
- Giant tiger shrimp (cultured, raw)
- King crab (canned in brine)
- Swordtip squid (raw)
- Japanese common squid (baked)