Fishes and Shellfishes Low in Tetracosenoic acid (181st - 200th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  9 mg
• Skipjack, Processed product (shiokara)
  
  9 mg
• Bluefin tuna (lean meat, raw)
  
  9 mg
• Sakura shrimp (niboshi)
  
  9 mg
• Ayu sweetfish (wild, baked)
  
  10 mg
• Pacific halibut (raw)
  
  10 mg
• Striped marlin (raw)
  
  10 mg
• Sakura shrimp (boiled)
  
  11 mg
• Fat greenling (raw)
  
  12 mg
• Skipjack, Processed product (kezuri-bushi)
  
  12 mg
• Blue sprat (raw)
  
  12 mg
• Caviar (salted product)
  
  12 mg
• Bastard halibut (wild, raw)
  
  12 mg
• Lamprey (raw)
  
  12 mg
• Japanese sculpin (tsukudani)
  
  13 mg
• Dried flounder
  
  13 mg
• Gizzard shad (amazu-zuke)
  
  13 mg
• Japanese icefish (raw)
  
  13 mg
• Amago salmon (cultured, raw)
  
  14 mg
• Japanese sand lance (ameni)
  
  14 mg