Fishes and Shellfishes High in Heptadecanoic acid (61st - 80th) (per 100 g edible portion)

• Chum salmon (canned in brine)
  
  58 mg
• Common Japanese conger (raw)
  
  58 mg
• Japanese pilchard (maruboshi)
  
  57 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  56 mg
• Blue sprat (seasoned and dried)
  
  54 mg
• Japanese bluefish (boiled)
  
  53 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  52 mg
• Oyster (canned in oil, smoked)
  
  51 mg
• Caviar (salted product)
  
  51 mg
• Red sea bream (cultured, boiled)
  
  48 mg
• Atlantic horse mackerel (baked)
  
  48 mg
• Red sea bream (cultured, baked)
  
  47 mg
• Japanese parrot fish (raw)
  
  47 mg
• Atlantic salmon (cultured, baked)
  
  46 mg
• Skipjack, Canned product (flaked meat in oil)
  
  46 mg
• Japanese pilchard (shioiwashi)
  
  46 mg
• Atlantic horse mackerel (raw)
  
  46 mg
• Atka mackerel (hirakiboshi)
  
  45 mg
• Spanish mackerel (raw)
  
  45 mg
• Tatamiiwashi
  
  45 mg