Fishes and Shellfishes Low in Tetracosenoic acid (341st - 360th) (per 100 g edible portion)

• Japanese eel (kabayaki)
  
  85 mg
• Spanish mackerel (raw)
  
  85 mg
• Atlantic salmon (cultured, raw)
  
  86 mg
• Horse mackerel (hirakiboshi, raw)
  
  89 mg
• Pacific saury (canned product, kabayaki)
  
  90 mg
• Atlantic horse mackerel (baked)
  
  98 mg
• Atlantic horse mackerel (raw)
  
  100 mg
• Chinook salmon (baked)
  
  100 mg
• Atlantic salmon (cultured, baked)
  
  110 mg
• Silver warehou (raw)
  
  110 mg
• Pacific herring (migaki-nishin)
  
  110 mg
• Lamprey (dried)
  
  110 mg
• Horse mackerel (hirakiboshi, baked)
  
  120 mg
• Butterfish (raw)
  
  120 mg
• Mezashi (baked)
  
  120 mg
• Japanese pilchard, Canned product (in brine)
  
  120 mg
• Alfonsino (raw)
  
  120 mg
• Mackerel (canned products, in brine)
  
  120 mg
• Mackerel, Processed product (shiosaba)
  
  130 mg
• Pacific saury (canned product, with seasoning)
  
  130 mg