Fishes and Shellfishes High in Heptadecanoic acid (41st - 60th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  76 mg
• Mackerel (raw)
  
  76 mg
• Japanese anchovy (raw)
  
  76 mg
• Common Japanese conger (steamed)
  
  76 mg
• Conger pike (raw)
  
  75 mg
• Japanese pilchard (raw)
  
  75 mg
• Mirinboshi (japanese pilchard)
  
  74 mg
• Japanese pilchard (boiled)
  
  73 mg
• Pacific saury (baked)
  
  72 mg
• Japanese pilchard (namaboshi)
  
  72 mg
• Striped mullet (karasumi)
  
  71 mg
• Atlantic mackerel (baked)
  
  70 mg
• Atlantic mackerel (boiled)
  
  68 mg
• Big-eye sardine (raw)
  
  68 mg
• Yellowstriped butterfish (raw)
  
  65 mg
• Ayu sweetfish (wild, viscera, baked)
  
  64 mg
• Brownstriped mackerel scad (raw)
  
  64 mg
• Silver pomfret (raw)
  
  61 mg
• Atlantic mackerel (raw)
  
  60 mg
• Brownstriped mackerel scad (baked)
  
  59 mg