Fishes and Shellfishes High in Tetracosenoic acid (181st - 200th) (per 100 g edible portion)

• Skipjack, Processed product (katsuo-bushi)
  
  15 mg
• Shirasuboshi (semi-dried)
  
  15 mg
• Mantis shrimp (boiled)
  
  14 mg
• Sakura shrimp (dried)
  
  14 mg
• Surf clam (raw)
  
  14 mg
• Black sea bream (raw)
  
  14 mg
• Japanese eel (viscera, raw)
  
  14 mg
• Japanese sand lance (ameni)
  
  14 mg
• Amago salmon (cultured, raw)
  
  14 mg
• Japanese icefish (raw)
  
  13 mg
• Gizzard shad (amazu-zuke)
  
  13 mg
• Dried flounder
  
  13 mg
• Japanese sculpin (tsukudani)
  
  13 mg
• Lamprey (raw)
  
  12 mg
• Bastard halibut (wild, raw)
  
  12 mg
• Caviar (salted product)
  
  12 mg
• Blue sprat (raw)
  
  12 mg
• Skipjack, Processed product (kezuri-bushi)
  
  12 mg
• Fat greenling (raw)
  
  12 mg
• Sakura shrimp (boiled)
  
  11 mg