Fishes and Shellfishes Low in Tetracosenoic acid (281st - 300th) (per 100 g edible portion)

• Walleye pollack (tarako, baked)
  
  38 mg
• Atka mackerel (hirakiboshi)
  
  38 mg
• Horse mackerel (baked)
  
  39 mg
• Brownstriped mackerel scad (baked)
  
  39 mg
• Japanese pilchard (shioiwashi)
  
  39 mg
• Sockeye salmon (smoked)
  
  39 mg
• Barracuda (raw)
  
  40 mg
• Sockeye salmon (raw)
  
  40 mg
• Striped mullet (raw)
  
  40 mg
• Chum salmon (aramaki raw)
  
  42 mg
• Atka mackerel (raw)
  
  42 mg
• Japanese pilchard, Canned product (kabayaki)
  
  43 mg
• Red sea bream (wild, raw)
  
  43 mg
• Oyster (cultured, boiled)
  
  43 mg
• Rainbow trout (cultured in sea, baked)
  
  44 mg
• Brownstriped mackerel scad (raw)
  
  45 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  47 mg
• Pacific herring (ovary, dried)
  
  47 mg
• Japanese sand lance (raw)
  
  49 mg
• Blue sprat (seasoned and dried)
  
  49 mg