Fishes and Shellfishes High in Tetracosenoic acid (121st - 140th) (per 100 g edible portion)

• Sandfish (raw)
  
  33 mg
• Masu salmon (raw)
  
  33 mg
• Sea cucumber (konowata)
  
  32 mg
• Chum salmon (baked)
  
  32 mg
• Squid, Processed product (shiokara)
  
  31 mg
• Walleye pollack (tarako, raw)
  
  30 mg
• Mackerel (canned products, miso-ni)
  
  30 mg
• Japanese parrot fish (raw)
  
  30 mg
• Goldstriped amberjack (raw)
  
  29 mg
• Tilapia (raw)
  
  29 mg
• Mackerel (canned productswith seasoning)
  
  29 mg
• Mackerel (saba-bushi)
  
  29 mg
• Chum salmon (boiled)
  
  29 mg
• Skipjack (caught in autumn, raw)
  
  29 mg
• Horse mackerel (raw)
  
  29 mg
• Firefly squid (tsukudani)
  
  28 mg
• Firefly squid (seasoned and smoked)
  
  28 mg
• Atka mackerel (salted)
  
  28 mg
• Amberjack (raw)
  
  28 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  28 mg