Fishes and Shellfishes High in Pentadecanoic acid (221st - 240th) (per 100 g edible portion)

• Japanese eel (viscera, raw)
  
  9 mg
• Pacific Ocean perch (raw)
  
  9 mg
• Fish paste product (fish ham)
  
  8 mg
• Sea squirt (shiokara)
  
  8 mg
• Sakura shrimp (niboshi)
  
  8 mg
• Oyster (cultured, boiled)
  
  8 mg
• Bastard halibut (wild, raw)
  
  8 mg
• Chum salmon (aramaki raw)
  
  8 mg
• Skipjack, Canned product (flaked meat in oil)
  
  8 mg
• Skipjack, Processed product (shiokara)
  
  8 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  8 mg
• Char (cultured, raw)
  
  8 mg
• Golden-thread (raw)
  
  8 mg
• Hard clam (tsukudani)
  
  7 mg
• Pond snail (raw)
  
  7 mg
• Hoki (raw)
  
  7 mg
• Crimson sea bream (raw)
  
  7 mg
• Blue sprat (raw)
  
  7 mg
• Brown sole (baked)
  
  7 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  7 mg