Fishes and Shellfishes High in Heptadecenoic acid (41st - 60th) (per 100 g edible portion)

• Pacific saury (canned product, with seasoning)
  
  60 mg
• Japanese pilchard (maruboshi)
  
  60 mg
• Mackerel (baked)
  
  58 mg
• Butterfish (raw)
  
  57 mg
• Yellowtail (young, cultured, raw)
  
  56 mg
• Mackerel (boiled)
  
  55 mg
• Horse mackerel (hirakiboshi, raw)
  
  55 mg
• Chinook salmon (baked)
  
  52 mg
• Sandfish (namaboshi)
  
  51 mg
• Mackerel, Processed product (shiosaba)
  
  51 mg
• Ayu sweetfish (wild, viscera, raw)
  
  51 mg
• Pacific saury (raw)
  
  49 mg
• Common Japanese conger (steamed)
  
  49 mg
• Swordfish (raw)
  
  48 mg
• Conger pike (raw)
  
  47 mg
• Japanese eel (shirayaki)
  
  47 mg
• Pacific saury (mirinboshi)
  
  46 mg
• Sandfish (raw)
  
  45 mg
• Atlantic salmon (cultured, baked)
  
  45 mg
• Common Japanese conger (raw)
  
  45 mg