Fishes and Shellfishes Low in Tetracosenoic acid (241st - 260th) (per 100 g edible portion)

• Pond smelt (tsukudani)
  
  24 mg
• Chum salmon (raw)
  
  25 mg
• Dogfish (raw)
  
  25 mg
• Japanese pilchard, Canned product (with seasoning)
  
  26 mg
• Barracuda (baked)
  
  26 mg
• Japanese sand lance (niboshi)
  
  27 mg
• Oyster (cultured, raw)
  
  27 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  28 mg
• Amberjack (raw)
  
  28 mg
• Atka mackerel (salted)
  
  28 mg
• Firefly squid (seasoned and smoked)
  
  28 mg
• Firefly squid (tsukudani)
  
  28 mg
• Horse mackerel (raw)
  
  29 mg
• Skipjack (caught in autumn, raw)
  
  29 mg
• Chum salmon (boiled)
  
  29 mg
• Mackerel (saba-bushi)
  
  29 mg
• Mackerel (canned productswith seasoning)
  
  29 mg
• Tilapia (raw)
  
  29 mg
• Goldstriped amberjack (raw)
  
  29 mg
• Japanese parrot fish (raw)
  
  30 mg