Fishes and Shellfishes High in Pentadecanoic acid (241st - 260th) (per 100 g edible portion)

• Ayu sweetfish (cultured, raw)
  
  7 mg
• Amago salmon (cultured, raw)
  
  7 mg
• Mussel (raw)
  
  6 mg
• Abalone (steamed and dried)
  
  6 mg
• Short-necked clam, Canned product (with seasoning)
  
  6 mg
• Short-necked clam (tsukudani)
  
  6 mg
• Pond smelt (raw)
  
  6 mg
• Big-eye tuna (raw)
  
  6 mg
• Atka mackerel (raw)
  
  6 mg
• Pacific herring (ovary, salted, desalted)
  
  6 mg
• Flying fish (raw)
  
  6 mg
• Walleye pollack (karashi-mentaiko)
  
  6 mg
• Japanese icefish (raw)
  
  6 mg
• Skipjack, Processed product (namari-bushi)
  
  6 mg
• Fish paste product (fish sausage)
  
  5 mg
• Sea squirt (raw)
  
  5 mg
• Opossum shrimp (tsukudani)
  
  5 mg
• Squid, Processed product (canned with seasoning)
  
  5 mg
• Squid, Processed product (kiriika-ameni)
  
  5 mg
• Firefly squid (boiled)
  
  5 mg