Fishes and Shellfishes Low in Tetracosenoic acid (361st - 380th) (per 100 g edible portion)

• Chum salmon (shiozake)
  
  140 mg
• Mackerel, Processed product (shimesaba)
  
  140 mg
• Pacific herring (raw)
  
  140 mg
• Pacific herring (hirakiboshi)
  
  140 mg
• Mezashi (raw)
  
  150 mg
• Sablefish (raw)
  
  160 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  170 mg
• Yellowtail (mature, raw)
  
  170 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  180 mg
• Pacific herring (smoked)
  
  180 mg
• Japanese bluefish (boiled)
  
  180 mg
• Pacific saury (baked)
  
  190 mg
• Yellowtail (mature, baked)
  
  190 mg
• Angry rockfish (raw)
  
  210 mg
• Pacific saury (raw)
  
  240 mg
• Pacific saury (mirinboshi)
  
  240 mg
• Atlantic mackerel (raw)
  
  250 mg
• Atlantic mackerel (boiled)
  
  260 mg
• Atlantic mackerel (baked)
  
  260 mg
• Japanese bluefish (raw)
  
  270 mg