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

• Firefly squid (seasoned and smoked)
  
  12 mg
• Pond smelt (ameni)
  
  12 mg
• Atka mackerel (hirakiboshi)
  
  12 mg
• Hoki (raw)
  
  12 mg
• Mackerel (saba-bushi)
  
  12 mg
• Skipjack, Canned product (flaked meat in oil)
  
  12 mg
• Ayu sweetfish (cultured, raw)
  
  12 mg
• Firefly squid (tsukudani)
  
  11 mg
• Short-necked clam, Canned product (in brine)
  
  11 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  11 mg
• Atka mackerel (salted)
  
  11 mg
• Bastard halibut (cultured, raw)
  
  11 mg
• Tilapia (raw)
  
  11 mg
• Sockeye salmon (raw)
  
  11 mg
• Blue sprat (seasoned and dried)
  
  11 mg
• Skipjack, Processed product (kezuri-bushi)
  
  11 mg
• Brownstriped mackerel scad (kusaya)
  
  11 mg
• Mantis shrimp (boiled)
  
  10 mg
• Oyster (cultured, raw)
  
  10 mg
• Yellow sea bream (raw)
  
  10 mg