Fishes and Shellfishes High in Heptadecanoic acid (181st - 200th) (per 100 g edible portion)

• Short-necked clam, Canned product (with seasoning)
  
  15 mg
• Tilapia (raw)
  
  15 mg
• Sockeye salmon (smoked)
  
  15 mg
• Shirasuboshi (semi-dried)
  
  15 mg
• Japanese sand lance (niboshi)
  
  15 mg
• Ayu sweetfish (wild, raw)
  
  15 mg
• Shrimp, Processed product (tsukudani)
  
  14 mg
• Sakura shrimp (niboshi)
  
  14 mg
• Tuna, Canned product (flaked light meat in brine)
  
  14 mg
• Yellowfin goby (kanroni)
  
  14 mg
• Pacific herring (raw)
  
  14 mg
• Black-tipped fusilier (raw)
  
  14 mg
• Dolphinfish (raw)
  
  14 mg
• Sockeye salmon (baked)
  
  14 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  14 mg
• Fat greenling (raw)
  
  14 mg
• Sea urchin (raw gonads)
  
  13 mg
• Abalone (shiokara)
  
  13 mg
• Bastard halibut (cultured, raw)
  
  13 mg
• Pink salmon (salted)
  
  13 mg