Fishes and Shellfishes High in Heptadecenoic acid (61st - 80th) (per 100 g edible portion)

• Chum salmon (aramaki baked)
  
  44 mg
• Silver warehou (raw)
  
  43 mg
• Pacific saury (canned product, kabayaki)
  
  42 mg
• Mackerel (raw)
  
  42 mg
• Rainbow trout (cultured in sea, baked)
  
  42 mg
• Ayu sweetfish (wild, baked)
  
  42 mg
• Carp (cultured, boiled)
  
  41 mg
• Chum salmon (canned in brine)
  
  40 mg
• Chum salmon (ikura)
  
  40 mg
• Silver pomfret (raw)
  
  39 mg
• Pacific herring (smoked)
  
  39 mg
• Spanish mackerel (raw)
  
  39 mg
• Rainbow trout (cultured in sea, raw)
  
  39 mg
• Sablefish (raw)
  
  39 mg
• Oyster (canned in oil, smoked)
  
  38 mg
• Barracouta (raw)
  
  38 mg
• Pacific saury (baked)
  
  38 mg
• Chinook salmon (raw)
  
  38 mg
• Spanish mackerel (baked)
  
  36 mg
• Atlantic salmon (cultured, raw)
  
  36 mg