Fishes and Shellfishes Low in Tetracosenoic acid (1st - 20th) (per 100 g edible portion)

• Tile fish (baked)
  
  0 mg
• Tatamiiwashi
  
  0 mg
• Mirinboshi (anchovy)
  
  0 mg
• Mirinboshi (japanese pilchard)
  
  0 mg
• Pale chub (raw)
  
  0 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0 mg
• Tuna, Canned product (flaked light meat in oil)
  
  0 mg
• Tuna, Canned product (flaked white meat in oil)
  
  0 mg
• Short-necked clam (raw)
  
  0 mg
• Short-necked clam, Canned product (with seasoning)
  
  0 mg
• Abalone (raw)
  
  0 mg
• Abalone (steamed and dried)
  
  0 mg
• Abalone (shiokara)
  
  0 mg
• Abalone (canned in brine)
  
  0 mg
• Apple snail (canned in brine)
  
  0 mg
• Oyster (canned in oil, smoked)
  
  0 mg
• Turban shell (raw)
  
  0 mg
• Turban shell (baked)
  
  0 mg
• Pen shell (adductor muscle, raw)
  
  0 mg
• Pond snail (raw)
  
  0 mg