Fishes and Shellfishes Low in Tetracosenoic acid (301st - 320th) (per 100 g edible portion)

• Striped jack (cultured, raw)
  
  49 mg
• Pink salmon (baked)
  
  50 mg
• Gizzard shad (raw)
  
  51 mg
• Masu salmon (baked)
  
  51 mg
• Sockeye salmon (baked)
  
  51 mg
• Ayu sweetfish (cultured, baked)
  
  52 mg
• Carp (cultured, viscera, raw)
  
  52 mg
• Chum salmon (aramaki baked)
  
  54 mg
• Chum salmon (sujiko)
  
  55 mg
• Mackerel (raw)
  
  55 mg
• Japanese pilchard (namaboshi)
  
  57 mg
• Ayu sweetfish (uruka)
  
  59 mg
• Conger pike (raw)
  
  59 mg
• Japanese pilchard (maruboshi)
  
  60 mg
• Coho salmon (cultured, raw)
  
  60 mg
• Yellowstriped butterfish (raw)
  
  60 mg
• Japanese eel (shirayaki)
  
  62 mg
• Big-eye sardine (raw)
  
  63 mg
• Silver pomfret (raw)
  
  66 mg
• Atlantic capelin (semi-dried, baked)
  
  67 mg