Fishes and Shellfishes High in Tetracosenoic acid (141st - 160th) (per 100 g edible portion)

• Oyster (cultured, raw)
  
  27 mg
• Japanese sand lance (niboshi)
  
  27 mg
• Barracuda (baked)
  
  26 mg
• Japanese pilchard, Canned product (with seasoning)
  
  26 mg
• Dogfish (raw)
  
  25 mg
• Chum salmon (raw)
  
  25 mg
• Pond smelt (tsukudani)
  
  24 mg
• With ovary (boiled)
  
  24 mg
• Japanese eel (cultured, raw)
  
  24 mg
• Japanese anchovy (tazukuri)
  
  24 mg
• Barracouta (raw)
  
  23 mg
• Brownstriped mackerel scad (kusaya)
  
  23 mg
• Short-necked clam, Canned product (in brine)
  
  22 mg
• Pond smelt (ameni)
  
  22 mg
• Girella (raw)
  
  22 mg
• With ovary (raw)
  
  20 mg
• Frigate mackerel (raw)
  
  20 mg
• Japanese anchovy (niboshi)
  
  20 mg
• Japanese sand lance (tsukudani)
  
  20 mg
• Tile fish (boiled)
  
  20 mg