Fishes and Shellfishes High in Tetracosenoic acid (221st - 240th) (per 100 g edible portion)

• Japanese sculpin (raw)
  
  7 mg
• Shirasuboshi (mild dried)
  
  7 mg
• Firefly squid (boiled)
  
  6 mg
• Yellowfin goby (tsukudani)
  
  6 mg
• Skipjack, Processed product (kakuni)
  
  6 mg
• Ayu sweetfish (wild, viscera, raw)
  
  6 mg
• Ayu sweetfish (wild, raw)
  
  6 mg
• Common Japanese conger (raw)
  
  6 mg
• Squid, Processed product (surume)
  
  5 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  5 mg
• Albacore (raw)
  
  5 mg
• Willow shiner (raw)
  
  5 mg
• Japanese argentine (raw)
  
  5 mg
• Pacific cod (denbu)
  
  5 mg
• Fish paste product (datemaki)
  
  4 mg
• Opossum shrimp (shiokara)
  
  4 mg
• Common octopus (raw)
  
  4 mg
• Pacific cod (dried split)
  
  4 mg
• Halfbeak (raw)
  
  4 mg
• Japanese whiting (raw)
  
  4 mg