Fishes and Shellfishes Low in Lignoceric acid (261st - 280th) (per 100 g edible portion)

• Japanese bluefish (raw)
  
  6 mg
• Pond smelt (ameni)
  
  6 mg
• Sakura shrimp (dried)
  
  6 mg
• Horse mackerel (baked)
  
  7 mg
• Atlantic horse mackerel (baked)
  
  7 mg
• Amberjack (raw)
  
  7 mg
• Chum salmon (canned in brine)
  
  7 mg
• Pond smelt (tsukudani)
  
  7 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  8 mg
• Japanese pilchard (shioiwashi)
  
  8 mg
• Shirasuboshi (semi-dried)
  
  8 mg
• Japanese pilchard, Canned product (with seasoning)
  
  8 mg
• Mackerel (saba-bushi)
  
  8 mg
• Red sea bream (cultured, raw)
  
  8 mg
• Yellowstriped butterfish (raw)
  
  8 mg
• Yellowfin goby (tsukudani)
  
  8 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  9 mg
• Japanese pilchard, Canned product (kabayaki)
  
  9 mg
• Pacific saury (mirinboshi)
  
  9 mg