Fishes and Shellfishes High in Tetracosenoic acid (per 100 g edible portion)

• Anglerfish (liver, raw)
  
  460 mg
• Southern bluefin tuna (fatty meat, raw)
  
  370 mg
• Bluefin tuna (fatty meat, raw)
  
  330 mg
• Southern black cod (raw)
  
  320 mg
• Mackerel, Processed product (hirakiboshi)
  
  300 mg
• Pacific saury (hirakiboshi)
  
  290 mg
• Kichiji rockfish (raw)
  
  280 mg
• Japanese bluefish (raw)
  
  270 mg
• Atlantic mackerel (baked)
  
  260 mg
• Atlantic mackerel (boiled)
  
  260 mg
• Atlantic mackerel (raw)
  
  250 mg
• Pacific saury (mirinboshi)
  
  240 mg
• Pacific saury (raw)
  
  240 mg
• Angry rockfish (raw)
  
  210 mg
• Yellowtail (mature, baked)
  
  190 mg
• Pacific saury (baked)
  
  190 mg
• Japanese bluefish (boiled)
  
  180 mg
• Pacific herring (smoked)
  
  180 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  180 mg
• Yellowtail (mature, raw)
  
  170 mg