Fishes and Shellfishes High in Pentadecanoic acid (181st - 200th) (per 100 g edible portion)

• Gurnard (raw)
  
  14 mg
• Pale chub (raw)
  
  14 mg
• Shirasuboshi (semi-dried)
  
  14 mg
• Japanese sand lance (tsukudani)
  
  14 mg
• Tile fish (baked)
  
  14 mg
• Horse mackerel (boiled)
  
  14 mg
• Sakura shrimp (dried)
  
  13 mg
• Sandfish (raw)
  
  13 mg
• Chum salmon (baked)
  
  13 mg
• Mantis shrimp (boiled)
  
  12 mg
• Squid, Processed product (surume)
  
  12 mg
• Yellowfin goby (tsukudani)
  
  12 mg
• Black-tipped fusilier (raw)
  
  12 mg
• Chum salmon (boiled)
  
  12 mg
• Striped marlin (raw)
  
  12 mg
• Horse mackerel (raw)
  
  12 mg
• Fat greenling (raw)
  
  12 mg
• Walleye pollack (tarako, baked)
  
  11 mg
• Dolphinfish (raw)
  
  11 mg
• Rainbow trout (cultured in freshwater, raw)
  
  11 mg