Fishes and Shellfishes Low in Tetracosenoic acid (161st - 180th) (per 100 g edible portion)

• Ayu sweetfish (wild, raw)
  
  6 mg
• Ayu sweetfish (wild, viscera, raw)
  
  6 mg
• Skipjack, Processed product (kakuni)
  
  6 mg
• Yellowfin goby (tsukudani)
  
  6 mg
• Firefly squid (boiled)
  
  6 mg
• Shirasuboshi (mild dried)
  
  7 mg
• Japanese sculpin (raw)
  
  7 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  7 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  7 mg
• Blue shark (raw)
  
  7 mg
• Pacific herring (ovary, raw)
  
  7 mg
• Hake (raw)
  
  7 mg
• Freshwater clam (raw)
  
  7 mg
• Japanese abalone (raw)
  
  7 mg
• Common Japanese conger (steamed)
  
  8 mg
• Japanese sculpin (boiled)
  
  8 mg
• Dolphinfish (raw)
  
  8 mg
• Pacific herring (ovary, salted, desalted)
  
  8 mg
• Big-eye tuna (raw)
  
  8 mg
• Pond smelt (raw)
  
  8 mg