Fishes and Shellfishes High in Lauric acid (per 100 g edible portion)

• Common Japanese conger (steamed)
  
  80 mg
• Tatamiiwashi
  
  69 mg
• Common Japanese conger (raw)
  
  68 mg
• Mirinboshi (japanese pilchard)
  
  67 mg
• Mirinboshi (anchovy)
  
  38 mg
• Pale chub (raw)
  
  34 mg
• Lamprey (raw)
  
  33 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  28 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  27 mg
• Three-line grunt (raw)
  
  25 mg
• Japanese eel (shirayaki)
  
  22 mg
• Japanese pilchard, Canned product (kabayaki)
  
  19 mg
• Chum salmon (canned in brine)
  
  18 mg
• Pacific herring (smoked)
  
  15 mg
• Japanese pilchard, Canned product (in oil)
  
  15 mg
• Pacific herring (hirakiboshi)
  
  14 mg
• Hairtail (raw)
  
  13 mg
• Mackerel, Processed product (shimesaba)
  
  13 mg
• Japanese pilchard, Canned product (with seasoning)
  
  12 mg
• Japanese pilchard (namaboshi)
  
  12 mg