Fishes and Shellfishes High in Lignoceric acid (1st - 20th) (per 100 g edible portion)

• Japanese pilchard (namaboshi)
  
  31 mg
• Japanese anchovy (tazukuri)
  
  29 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  28 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  26 mg
• Hairtail (raw)
  
  25 mg
• Spanish mackerel (raw)
  
  24 mg
• Japanese anchovy (niboshi)
  
  21 mg
• Blue sprat (seasoned and dried)
  
  20 mg
• Tuna, Canned product (flaked light meat in oil)
  
  19 mg
• Japanese pilchard, Canned product (in oil)
  
  19 mg
• Japanese anchovy (raw)
  
  19 mg
• Mackerel (baked)
  
  18 mg
• Mackerel (boiled)
  
  17 mg
• Japanese pilchard (baked)
  
  17 mg
• Oyster (canned in oil, smoked)
  
  16 mg
• Japanese pilchard (raw)
  
  16 mg
• Japanese pilchard (boiled)
  
  15 mg
• Striped mullet (karasumi)
  
  13 mg
• Spanish mackerel (baked)
  
  13 mg
• Mackerel, Processed product (shimesaba)
  
  13 mg