Fishes and Shellfishes High in Lauric acid (41st - 60th) (per 100 g edible portion)

• Ayu sweetfish (uruka)
  
  7 mg
• Silver pomfret (raw)
  
  6 mg
• Atka mackerel (hirakiboshi)
  
  6 mg
• Catfish (raw)
  
  6 mg
• Pacific saury (baked)
  
  6 mg
• Mackerel (canned productswith seasoning)
  
  6 mg
• Mackerel (canned products, miso-ni)
  
  6 mg
• Atlantic mackerel (baked)
  
  6 mg
• Mackerel (baked)
  
  6 mg
• Mackerel (boiled)
  
  6 mg
• Chum salmon (boiled)
  
  6 mg
• Chum salmon (raw)
  
  6 mg
• Sablefish (raw)
  
  6 mg
• Japanese pilchard (shioiwashi)
  
  6 mg
• Japanese anchovy (niboshi)
  
  6 mg
• Fish paste product (fish ham)
  
  5 mg
• Antarctic krill (boiled)
  
  5 mg
• Sea urchin (neri-uni)
  
  5 mg
• Sea urchin (tsubu-uni)
  
  5 mg
• Abalone (shiokara)
  
  5 mg