Fishes and Shellfishes High in Lauric acid (101st - 120th) (per 100 g edible portion)

• Yellow sea bream (raw)
  
  2 mg
• Japanese seaperch (raw)
  
  2 mg
• Sole (raw)
  
  2 mg
• Sockeye salmon (smoked)
  
  2 mg
• Dried flounder
  
  2 mg
• Barracuda (baked)
  
  2 mg
• Japanese sculpin (tsukudani)
  
  2 mg
• Japanese sand lance (tsukudani)
  
  2 mg
• Japanese sand lance (raw)
  
  2 mg
• Brownstriped mackerel scad (kusaya)
  
  2 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  2 mg
• Horse mackerel (baked)
  
  2 mg
• Horse mackerel (boiled)
  
  2 mg
• Fat greenling (raw)
  
  2 mg
• Fish paste product (yakinuki-kamaboko)
  
  1 mg
• Sea squirt (shiokara)
  
  1 mg
• Opossum shrimp (tsukudani)
  
  1 mg
• Firefly squid (tsukudani)
  
  1 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  1 mg
• Ark shell (canned with seasoning)
  
  1 mg