Fishes and Shellfishes High in Tetracosenoic acid (101st - 120th) (per 100 g edible portion)

• Barracuda (raw)
  
  40 mg
• Sockeye salmon (smoked)
  
  39 mg
• Japanese pilchard (shioiwashi)
  
  39 mg
• Brownstriped mackerel scad (baked)
  
  39 mg
• Horse mackerel (baked)
  
  39 mg
• Atka mackerel (hirakiboshi)
  
  38 mg
• Walleye pollack (tarako, baked)
  
  38 mg
• Big-eye sardine (maruboshi)
  
  38 mg
• Pacific Ocean perch (raw)
  
  38 mg
• Crimson sea bream (raw)
  
  37 mg
• Rainbow trout (cultured in freshwater, raw)
  
  37 mg
• Ayu sweetfish (cultured, raw)
  
  37 mg
• Horse mackerel (boiled)
  
  36 mg
• Black rockfish (raw)
  
  35 mg
• Rainbow trout (cultured in sea, raw)
  
  35 mg
• Japanese pilchard, Canned product (in oil)
  
  35 mg
• Young bluefin tuna (raw)
  
  34 mg
• Gurnard (raw)
  
  34 mg
• Pink salmon (raw)
  
  34 mg
• Sandfish (namaboshi)
  
  33 mg