Fishes and Shellfishes High in Heptadecenoic acid (101st - 120th) (per 100 g edible portion)

• Dogfish (raw)
  
  27 mg
• Japanese sculpin (tsukudani)
  
  27 mg
• Mirinboshi (anchovy)
  
  27 mg
• Red sea bream (cultured, raw)
  
  26 mg
• Striped jack (cultured, raw)
  
  26 mg
• Coho salmon (cultured, raw)
  
  26 mg
• Carp (cultured, raw)
  
  26 mg
• Ark shell (canned with seasoning)
  
  25 mg
• Gurnard (raw)
  
  25 mg
• Gizzard shad (amazu-zuke)
  
  25 mg
• Barracuda (raw)
  
  25 mg
• Fish paste product (fish ham)
  
  24 mg
• Black rockfish (raw)
  
  24 mg
• Willow shiner (raw)
  
  24 mg
• Masu salmon (baked)
  
  24 mg
• Frigate mackerel (raw)
  
  24 mg
• Japanese pilchard (namaboshi)
  
  24 mg
• Japanese anchovy (raw)
  
  24 mg
• Atlantic horse mackerel (baked)
  
  24 mg
• Shishamo smelt (semi-dried, raw)
  
  23 mg