Fishes and Shellfishes High in Tetracosenoic acid (41st - 60th) (per 100 g edible portion)

• Atlantic horse mackerel (raw)
  
  100 mg
• Atlantic horse mackerel (baked)
  
  98 mg
• Pacific saury (canned product, kabayaki)
  
  90 mg
• Horse mackerel (hirakiboshi, raw)
  
  89 mg
• Atlantic salmon (cultured, raw)
  
  86 mg
• Spanish mackerel (raw)
  
  85 mg
• Japanese eel (kabayaki)
  
  85 mg
• Red sea bream (cultured, boiled)
  
  83 mg
• Red sea bream (cultured, baked)
  
  81 mg
• Atlantic horse mackerel (boiled)
  
  80 mg
• Mackerel (boiled)
  
  77 mg
• Pink salmon (canned in brine)
  
  77 mg
• Sea urchin (raw gonads)
  
  76 mg
• Spanish mackerel (baked)
  
  74 mg
• Chinook salmon (raw)
  
  74 mg
• Coho salmon (cultured, baked)
  
  74 mg
• Japanese pilchard (baked)
  
  74 mg
• Mackerel (baked)
  
  73 mg
• Swordfish (raw)
  
  73 mg
• Japanese pilchard (raw)
  
  73 mg