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

• Ayu sweetfish (wild, viscera, raw)
  
  10 mg
• Barracuda (baked)
  
  10 mg
• Gizzard shad (amazu-zuke)
  
  10 mg
• Red sea bream (cultured, boiled)
  
  10 mg
• Red sea bream (cultured, baked)
  
  10 mg
• Yellowtail (young, cultured, raw)
  
  10 mg
• Barracuda (raw)
  
  13 mg
• Mackerel (raw)
  
  13 mg
• Mackerel, Processed product (shimesaba)
  
  13 mg
• Spanish mackerel (baked)
  
  13 mg
• Striped mullet (karasumi)
  
  13 mg
• Japanese pilchard (boiled)
  
  15 mg
• Japanese pilchard (raw)
  
  16 mg
• Oyster (canned in oil, smoked)
  
  16 mg
• Japanese pilchard (baked)
  
  17 mg
• Mackerel (boiled)
  
  17 mg
• Mackerel (baked)
  
  18 mg
• Japanese anchovy (raw)
  
  19 mg
• Japanese pilchard, Canned product (in oil)
  
  19 mg
• Tuna, Canned product (flaked light meat in oil)
  
  19 mg