Fishes and Shellfishes High in Heptadecenoic acid (161st - 180th) (per 100 g edible portion)

• Barracuda (baked)
  
  16 mg
• Sakura shrimp (boiled)
  
  15 mg
• Oyster (cultured, boiled)
  
  15 mg
• Young bluefin tuna (raw)
  
  15 mg
• Crucian carp (boiled)
  
  15 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  15 mg
• Sakura shrimp (dried)
  
  14 mg
• Yellowfin goby (tsukudani)
  
  14 mg
• Japanese seaperch (raw)
  
  14 mg
• Atlantic capelin (semi-dried, baked)
  
  14 mg
• Atlantic capelin (semi-dried, raw)
  
  14 mg
• Dried flounder
  
  14 mg
• Angry rockfish (raw)
  
  14 mg
• Three-line grunt (raw)
  
  14 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  13 mg
• Tuna, Canned product (flaked white meat in brine)
  
  13 mg
• Sockeye salmon (baked)
  
  13 mg
• Pink salmon (salted)
  
  13 mg
• Japanese anchovy (tazukuri)
  
  13 mg
• Fat greenling (raw)
  
  13 mg