Fishes and Shellfishes Low in Lignoceric acid (241st - 260th) (per 100 g edible portion)

• Shrimp, Processed product (boiled and dried shrimps)
  
  4 mg
• Fish paste product (yaki-chikuwa)
  
  4 mg
• Fish paste product (datemaki)
  
  4 mg
• Horse mackerel (raw)
  
  5 mg
• Atlantic horse mackerel (raw)
  
  5 mg
• Japanese sculpin (tsukudani)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  5 mg
• Mackerel, Processed product (shiosaba)
  
  5 mg
• Dolphinfish (raw)
  
  5 mg
• Red sea bream (wild, raw)
  
  5 mg
• Pacific herring (hirakiboshi)
  
  5 mg
• Horse mackerel (boiled)
  
  6 mg
• Atlantic horse mackerel (boiled)
  
  6 mg
• Ayu sweetfish (wild, viscera, baked)
  
  6 mg
• Japanese sand lance (raw)
  
  6 mg
• Skipjack, Processed product (kezuri-bushi)
  
  6 mg
• Mackerel (canned products, miso-ni)
  
  6 mg
• Mackerel (canned productswith seasoning)
  
  6 mg
• Yellowfin goby (kanroni)
  
  6 mg
• Silver pomfret (raw)
  
  6 mg