Fishes and Shellfishes High in Tetracosenoic acid (201st - 220th) (per 100 g edible portion)

• Striped marlin (raw)
  
  10 mg
• Pacific halibut (raw)
  
  10 mg
• Ayu sweetfish (wild, baked)
  
  10 mg
• Sakura shrimp (niboshi)
  
  9 mg
• Bluefin tuna (lean meat, raw)
  
  9 mg
• Skipjack, Processed product (shiokara)
  
  9 mg
• Japanese anchovy (raw)
  
  9 mg
• Pond smelt (raw)
  
  8 mg
• Big-eye tuna (raw)
  
  8 mg
• Pacific herring (ovary, salted, desalted)
  
  8 mg
• Dolphinfish (raw)
  
  8 mg
• Japanese sculpin (boiled)
  
  8 mg
• Common Japanese conger (steamed)
  
  8 mg
• Japanese abalone (raw)
  
  7 mg
• Freshwater clam (raw)
  
  7 mg
• Hake (raw)
  
  7 mg
• Pacific herring (ovary, raw)
  
  7 mg
• Blue shark (raw)
  
  7 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  7 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  7 mg