Fishes and Shellfishes High in Tetracosenoic acid (21st - 40th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, baked)
  
  170 mg
• Sablefish (raw)
  
  160 mg
• Mezashi (raw)
  
  150 mg
• Pacific herring (hirakiboshi)
  
  140 mg
• Pacific herring (raw)
  
  140 mg
• Mackerel, Processed product (shimesaba)
  
  140 mg
• Chum salmon (shiozake)
  
  140 mg
• Pacific saury (canned product, with seasoning)
  
  130 mg
• Mackerel, Processed product (shiosaba)
  
  130 mg
• Mackerel (canned products, in brine)
  
  120 mg
• Alfonsino (raw)
  
  120 mg
• Japanese pilchard, Canned product (in brine)
  
  120 mg
• Mezashi (baked)
  
  120 mg
• Butterfish (raw)
  
  120 mg
• Horse mackerel (hirakiboshi, baked)
  
  120 mg
• Lamprey (dried)
  
  110 mg
• Pacific herring (migaki-nishin)
  
  110 mg
• Silver warehou (raw)
  
  110 mg
• Atlantic salmon (cultured, baked)
  
  110 mg
• Chinook salmon (baked)
  
  100 mg