Fishes and Shellfishes Low in Tetracosenoic acid (221st - 240th) (per 100 g edible portion)

• Yellow sea bream (raw)
  
  18 mg
• Hoki (raw)
  
  18 mg
• Masu trout (cultured, raw)
  
  18 mg
• Shishamo smelt (semi-dried, raw)
  
  19 mg
• Japanese seaperch (raw)
  
  19 mg
• Walleye pollack (karashi-mentaiko)
  
  19 mg
• Fish paste product (tsumire)
  
  19 mg
• Tile fish (boiled)
  
  20 mg
• Japanese sand lance (tsukudani)
  
  20 mg
• Japanese anchovy (niboshi)
  
  20 mg
• Frigate mackerel (raw)
  
  20 mg
• With ovary (raw)
  
  20 mg
• Girella (raw)
  
  22 mg
• Pond smelt (ameni)
  
  22 mg
• Short-necked clam, Canned product (in brine)
  
  22 mg
• Brownstriped mackerel scad (kusaya)
  
  23 mg
• Barracouta (raw)
  
  23 mg
• Japanese anchovy (tazukuri)
  
  24 mg
• Japanese eel (cultured, raw)
  
  24 mg
• With ovary (boiled)
  
  24 mg