Fishes and Shellfishes High in Lauric acid (61st - 80th) (per 100 g edible portion)

• Yellowtail (young, cultured, raw)
  
  5 mg
• Sandfish (namaboshi)
  
  5 mg
• Red sea bream (cultured, baked)
  
  5 mg
• Red sea bream (cultured, boiled)
  
  5 mg
• Black sea bream (raw)
  
  5 mg
• Pacific saury (canned product, kabayaki)
  
  5 mg
• Mackerel (raw)
  
  5 mg
• Barracuda (raw)
  
  5 mg
• Tile fish (baked)
  
  5 mg
• Atlantic horse mackerel (baked)
  
  5 mg
• Atlantic horse mackerel (raw)
  
  5 mg
• Red sea bream (cultured, raw)
  
  4 mg
• Pink salmon (salted)
  
  4 mg
• Carp (cultured, boiled)
  
  4 mg
• Japanese sculpin (boiled)
  
  4 mg
• Japanese sculpin (raw)
  
  4 mg
• Big-eye sardine (maruboshi)
  
  4 mg
• Tile fish (boiled)
  
  4 mg
• Tile fish (raw)
  
  4 mg
• Atlantic horse mackerel (boiled)
  
  4 mg