Fishes and Shellfishes High in Pentadecanoic acid (201st - 220th) (per 100 g edible portion)

• Antarctic krill (boiled)
  
  10 mg
• Masu trout (cultured, raw)
  
  10 mg
• Tuna, Canned product (flaked white meat in oil)
  
  10 mg
• Tuna, Canned product (flaked light meat in oil)
  
  10 mg
• Yellowfin goby (kanroni)
  
  10 mg
• Pacific herring (ovary, raw)
  
  10 mg
• Sole (raw)
  
  10 mg
• Chum salmon (aramaki baked)
  
  10 mg
• Chum salmon (raw)
  
  10 mg
• Marbled sole (raw)
  
  10 mg
• Brown sole (boiled)
  
  10 mg
• Japanese sand lance (ameni)
  
  10 mg
• Ayu sweetfish (cultured, baked)
  
  10 mg
• Ayu sweetfish (wild, raw)
  
  10 mg
• Firefly squid (raw)
  
  9 mg
• Shrimp, Processed product (tsukudani)
  
  9 mg
• Tilapia (raw)
  
  9 mg
• Walleye pollack (tarako, raw)
  
  9 mg
• Brown sole (raw)
  
  9 mg
• Skipjack, Processed product (kakuni)
  
  9 mg