Fishes and Shellfishes High in Heptadecenoic acid (81st - 100th) (per 100 g edible portion)

• Big-eye sardine (raw)
  
  36 mg
• Ayu sweetfish (wild, viscera, baked)
  
  36 mg
• Chum salmon (aramaki raw)
  
  35 mg
• Japanese sculpin (boiled)
  
  35 mg
• Pacific herring (hirakiboshi)
  
  34 mg
• Coho salmon (cultured, baked)
  
  34 mg
• Japanese eel (cultured, raw)
  
  34 mg
• Atka mackerel (raw)
  
  33 mg
• Pacific herring (ovary, raw)
  
  33 mg
• Red sea bream (cultured, baked)
  
  33 mg
• Red sea bream (cultured, boiled)
  
  33 mg
• Pink salmon (canned in brine)
  
  32 mg
• Sea urchin (raw gonads)
  
  31 mg
• Japanese bluefish (raw)
  
  31 mg
• Skipjack (caught in autumn, raw)
  
  31 mg
• Japanese sculpin (raw)
  
  30 mg
• Ayu sweetfish (uruka)
  
  29 mg
• Fish paste product (fish sausage)
  
  28 mg
• Ayu sweetfish (wild, raw)
  
  28 mg
• Catfish (raw)
  
  27 mg