Fishes and Shellfishes High in Heptadecanoic acid (per 100 g edible portion)

• Bluefin tuna (fatty meat, raw)
  
  270 mg
• Southern bluefin tuna (fatty meat, raw)
  
  260 mg
• Mackerel, Processed product (hirakiboshi)
  
  260 mg
• Anglerfish (liver, raw)
  
  230 mg
• Yellowtail (mature, baked)
  
  220 mg
• Pacific saury (canned product, with seasoning)
  
  220 mg
• Mackerel (canned products, miso-ni)
  
  220 mg
• Mackerel (canned productswith seasoning)
  
  210 mg
• Yellowtail (mature, raw)
  
  200 mg
• Japanese pilchard, Canned product (kabayaki)
  
  200 mg
• Lamprey (dried)
  
  170 mg
• Pacific saury (hirakiboshi)
  
  160 mg
• Japanese pilchard, Canned product (with seasoning)
  
  160 mg
• Mezashi (raw)
  
  160 mg
• Pacific saury (canned product, kabayaki)
  
  150 mg
• Japanese pilchard, Canned product (in oil)
  
  140 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  140 mg
• Ayu sweetfish (wild, viscera, raw)
  
  140 mg
• Mackerel, Processed product (shimesaba)
  
  130 mg
• Kichiji rockfish (raw)
  
  130 mg