Fishes and Shellfishes Low in Tetracosenoic acid (141st - 160th) (per 100 g edible portion)

• Squid, Processed product (kiriika-ameni)
  
  3 mg
• Opossum shrimp (tsukudani)
  
  3 mg
• Fish paste product (mushi-kamaboko)
  
  3 mg
• Fish paste product (satsuma-age)
  
  3 mg
• Fish paste product (fish ham)
  
  3 mg
• Japanese dace (raw)
  
  4 mg
• Skipjack, Processed product (namari-bushi)
  
  4 mg
• Japanese whiting (raw)
  
  4 mg
• Halfbeak (raw)
  
  4 mg
• Pacific cod (dried split)
  
  4 mg
• Common octopus (raw)
  
  4 mg
• Opossum shrimp (shiokara)
  
  4 mg
• Fish paste product (datemaki)
  
  4 mg
• Pacific cod (denbu)
  
  5 mg
• Japanese argentine (raw)
  
  5 mg
• Willow shiner (raw)
  
  5 mg
• Albacore (raw)
  
  5 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  5 mg
• Squid, Processed product (surume)
  
  5 mg
• Common Japanese conger (raw)
  
  6 mg