Fishes and Shellfishes Low in Tetracosenoic acid (261st - 280th) (per 100 g edible portion)

• Mackerel (canned products, miso-ni)
  
  30 mg
• Walleye pollack (tarako, raw)
  
  30 mg
• Squid, Processed product (shiokara)
  
  31 mg
• Chum salmon (baked)
  
  32 mg
• Sea cucumber (konowata)
  
  32 mg
• Masu salmon (raw)
  
  33 mg
• Sandfish (raw)
  
  33 mg
• Sandfish (namaboshi)
  
  33 mg
• Pink salmon (raw)
  
  34 mg
• Gurnard (raw)
  
  34 mg
• Young bluefin tuna (raw)
  
  34 mg
• Japanese pilchard, Canned product (in oil)
  
  35 mg
• Rainbow trout (cultured in sea, raw)
  
  35 mg
• Black rockfish (raw)
  
  35 mg
• Horse mackerel (boiled)
  
  36 mg
• Ayu sweetfish (cultured, raw)
  
  37 mg
• Rainbow trout (cultured in freshwater, raw)
  
  37 mg
• Crimson sea bream (raw)
  
  37 mg
• Pacific Ocean perch (raw)
  
  38 mg
• Big-eye sardine (maruboshi)
  
  38 mg