Fishes and Shellfishes High in Heptadecanoic acid (81st - 100th) (per 100 g edible portion)

• Skipjack, Processed product (katsuo-bushi)
  
  44 mg
• Skipjack (caught in autumn, raw)
  
  44 mg
• Spanish mackerel (baked)
  
  42 mg
• Swordfish (raw)
  
  41 mg
• Tuna, Canned product (flaked white meat in oil)
  
  40 mg
• Japanese eel (kabayaki)
  
  40 mg
• Atlantic horse mackerel (boiled)
  
  40 mg
• Chinook salmon (baked)
  
  39 mg
• Masu salmon (baked)
  
  39 mg
• Three-line grunt (raw)
  
  39 mg
• Brownstriped mackerel scad (kusaya)
  
  39 mg
• Rainbow trout (cultured in sea, baked)
  
  38 mg
• Coho salmon (cultured, baked)
  
  38 mg
• Atka mackerel (salted)
  
  37 mg
• Red sea bream (cultured, raw)
  
  37 mg
• Lamprey (raw)
  
  36 mg
• Young bluefin tuna (raw)
  
  36 mg
• Atlantic salmon (cultured, raw)
  
  36 mg
• Chum salmon (aramaki baked)
  
  36 mg
• Frigate mackerel (raw)
  
  36 mg