Fishes and Shellfishes High in Heptadecenoic acid (21st - 40th) (per 100 g edible portion)

• Caviar (salted product)
  
  100 mg
• Japanese pilchard, Canned product (with seasoning)
  
  100 mg
• Mezashi (baked)
  
  100 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  100 mg
• Pacific herring (migaki-nishin)
  
  94 mg
• Japanese pilchard, Canned product (in brine)
  
  93 mg
• Mackerel, Processed product (shimesaba)
  
  90 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  90 mg
• Mackerel (canned products, in brine)
  
  89 mg
• Hairtail (raw)
  
  84 mg
• Alfonsino (raw)
  
  79 mg
• Atlantic mackerel (baked)
  
  78 mg
• Horse mackerel (hirakiboshi, baked)
  
  77 mg
• Southern black cod (raw)
  
  76 mg
• Atlantic mackerel (boiled)
  
  74 mg
• Chum salmon (shiozake)
  
  74 mg
• Striped mullet (raw)
  
  69 mg
• Mackerel (canned products, miso-ni)
  
  68 mg
• Atlantic mackerel (raw)
  
  66 mg
• Mackerel (canned productswith seasoning)
  
  62 mg