Fishes and Shellfishes Low in Lauric acid (281st - 300th) (per 100 g edible portion)

• Japanese pilchard (baked)
  
  10 mg
• Mackerel, Processed product (shiosaba)
  
  10 mg
• Pacific saury (mirinboshi)
  
  10 mg
• Japanese pilchard (raw)
  
  11 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  11 mg
• Gizzard shad (amazu-zuke)
  
  11 mg
• Oyster (canned in oil, smoked)
  
  11 mg
• Golden-thread (raw)
  
  12 mg
• Japanese pilchard (namaboshi)
  
  12 mg
• Japanese pilchard, Canned product (with seasoning)
  
  12 mg
• Mackerel, Processed product (shimesaba)
  
  13 mg
• Hairtail (raw)
  
  13 mg
• Pacific herring (hirakiboshi)
  
  14 mg
• Japanese pilchard, Canned product (in oil)
  
  15 mg
• Pacific herring (smoked)
  
  15 mg
• Chum salmon (canned in brine)
  
  18 mg
• Japanese pilchard, Canned product (kabayaki)
  
  19 mg
• Japanese eel (shirayaki)
  
  22 mg
• Three-line grunt (raw)
  
  25 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  27 mg