Fishes and Shellfishes High in Tetracosenoic acid (81st - 100th) (per 100 g edible portion)

• Carp (cultured, viscera, raw)
  
  52 mg
• Ayu sweetfish (cultured, baked)
  
  52 mg
• Sockeye salmon (baked)
  
  51 mg
• Masu salmon (baked)
  
  51 mg
• Gizzard shad (raw)
  
  51 mg
• Pink salmon (baked)
  
  50 mg
• Striped jack (cultured, raw)
  
  49 mg
• Blue sprat (seasoned and dried)
  
  49 mg
• Japanese sand lance (raw)
  
  49 mg
• Pacific herring (ovary, dried)
  
  47 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  47 mg
• Brownstriped mackerel scad (raw)
  
  45 mg
• Rainbow trout (cultured in sea, baked)
  
  44 mg
• Oyster (cultured, boiled)
  
  43 mg
• Red sea bream (wild, raw)
  
  43 mg
• Japanese pilchard, Canned product (kabayaki)
  
  43 mg
• Atka mackerel (raw)
  
  42 mg
• Chum salmon (aramaki raw)
  
  42 mg
• Striped mullet (raw)
  
  40 mg
• Sockeye salmon (raw)
  
  40 mg