Fishes and Shellfishes High in Pentadecanoic acid (261st - 280th) (per 100 g edible portion)

• Oyster (cultured, raw)
  
  5 mg
• Tuna, Canned product (flaked light meat in brine)
  
  5 mg
• Loach (boiled)
  
  5 mg
• Loach (raw)
  
  5 mg
• Shirasuboshi (mild dried)
  
  5 mg
• Fish paste product (yakinuki-kamaboko)
  
  4 mg
• Antarctic krill (raw)
  
  4 mg
• Flying squid (raw)
  
  4 mg
• Crab, Processed product (ganzuke)
  
  4 mg
• Sakura shrimp (boiled)
  
  4 mg
• Ark shell (canned with seasoning)
  
  4 mg
• Adductor muscle (niboshi)
  
  4 mg
• Scallop (boiled)
  
  4 mg
• Halfbeak (raw)
  
  4 mg
• Skipjack, Processed product (namari)
  
  4 mg
• Pacific halibut (raw)
  
  4 mg
• Lizardfish (raw)
  
  4 mg
• Japanese dace (raw)
  
  4 mg
• Fish paste product (yaki-chikuwa)
  
  3 mg
• Opossum shrimp (shiokara)
  
  3 mg