Fishes and Shellfishes High in Heptadecanoic acid (101st - 120th) (per 100 g edible portion)

• Tuna, Canned product (flaked meat with seasoning)
  
  35 mg
• Rainbow trout (cultured in sea, raw)
  
  35 mg
• Barracuda (raw)
  
  35 mg
• Mirinboshi (anchovy)
  
  35 mg
• Japanese anchovy (tazukuri)
  
  35 mg
• Pond smelt (tsukudani)
  
  34 mg
• Gurnard (raw)
  
  34 mg
• Sandfish (namaboshi)
  
  34 mg
• Mackerel (saba-bushi)
  
  34 mg
• Carp (cultured, viscera, raw)
  
  34 mg
• Sandfish (raw)
  
  33 mg
• Big-eye sardine (maruboshi)
  
  33 mg
• Fish paste product (fish sausage)
  
  32 mg
• Gizzard shad (amazu-zuke)
  
  32 mg
• Crucian carp (kanroni)
  
  31 mg
• Striped jack (cultured, raw)
  
  31 mg
• Southern black cod (raw)
  
  30 mg
• Catfish (raw)
  
  30 mg
• Chum salmon (ikura)
  
  30 mg
• Ayu sweetfish (uruka)
  
  30 mg