Fishes and Shellfishes Low in Tetracosenoic acid (321st - 340th) (per 100 g edible portion)

• Red sea bream (cultured, raw)
  
  67 mg
• Japanese pilchard (boiled)
  
  68 mg
• Matsubara's red rockfish (raw)
  
  69 mg
• Pink salmon (salted)
  
  69 mg
• Atlantic capelin (semi-dried, raw)
  
  69 mg
• Hairtail (raw)
  
  72 mg
• Yellowtail (young, cultured, raw)
  
  72 mg
• Japanese pilchard (raw)
  
  73 mg
• Swordfish (raw)
  
  73 mg
• Mackerel (baked)
  
  73 mg
• Japanese pilchard (baked)
  
  74 mg
• Coho salmon (cultured, baked)
  
  74 mg
• Chinook salmon (raw)
  
  74 mg
• Spanish mackerel (baked)
  
  74 mg
• Sea urchin (raw gonads)
  
  76 mg
• Pink salmon (canned in brine)
  
  77 mg
• Mackerel (boiled)
  
  77 mg
• Atlantic horse mackerel (boiled)
  
  80 mg
• Red sea bream (cultured, baked)
  
  81 mg
• Red sea bream (cultured, boiled)
  
  83 mg