Fishes and Shellfishes High in Pentadecanoic acid (1st - 20th) (per 100 g edible portion)

• Pacific saury (canned product, with seasoning)
  
  160 mg
• Mackerel, Processed product (shimesaba)
  
  160 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  160 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  150 mg
• Pacific saury (mirinboshi)
  
  140 mg
• Pacific saury (raw)
  
  140 mg
• Japanese pilchard, Canned product (kabayaki)
  
  120 mg
• Striped mullet (karasumi)
  
  110 mg
• Pacific saury (canned product, kabayaki)
  
  110 mg
• Pacific saury (baked)
  
  110 mg
• Mackerel (canned products, miso-ni)
  
  110 mg
• Anglerfish (liver, raw)
  
  110 mg
• Atlantic mackerel (boiled)
  
  100 mg
• Mackerel, Processed product (shiosaba)
  
  99 mg
• Atlantic mackerel (baked)
  
  99 mg
• Lamprey (dried)
  
  98 mg
• Hairtail (raw)
  
  98 mg
• Atlantic mackerel (raw)
  
  94 mg
• Bluefin tuna (fatty meat, raw)
  
  90 mg
• Yellowtail (mature, baked)
  
  90 mg