Fishes and Shellfishes High in Lauric acid (21st - 40th) (per 100 g edible portion)

• Golden-thread (raw)
  
  12 mg
• Oyster (canned in oil, smoked)
  
  11 mg
• Gizzard shad (amazu-zuke)
  
  11 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  11 mg
• Japanese pilchard (raw)
  
  11 mg
• Pacific saury (mirinboshi)
  
  10 mg
• Mackerel, Processed product (shiosaba)
  
  10 mg
• Japanese pilchard (baked)
  
  10 mg
• Shishamo smelt (semi-dried, baked)
  
  9 mg
• Shishamo smelt (semi-dried, raw)
  
  9 mg
• Atlantic mackerel (raw)
  
  9 mg
• Japanese pilchard (boiled)
  
  9 mg
• Atlantic capelin (semi-dried, baked)
  
  8 mg
• Atlantic capelin (semi-dried, raw)
  
  8 mg
• Pacific saury (raw)
  
  8 mg
• Japanese anchovy (raw)
  
  8 mg
• Pacific saury (canned product, with seasoning)
  
  7 mg
• Atlantic mackerel (boiled)
  
  7 mg
• Chum salmon (baked)
  
  7 mg
• Blue sprat (seasoned and dried)
  
  7 mg