Fishes and Shellfishes High in Pentadecanoic acid (21st - 40th) (per 100 g edible portion)

• Japanese pilchard, Canned product (with seasoning)
  
  89 mg
• Southern bluefin tuna (fatty meat, raw)
  
  88 mg
• Yellowtail (young, cultured, raw)
  
  88 mg
• Mackerel (baked)
  
  88 mg
• Mackerel (boiled)
  
  88 mg
• Japanese pilchard, Canned product (in oil)
  
  88 mg
• Mackerel (canned productswith seasoning)
  
  83 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  82 mg
• Japanese pilchard (raw)
  
  81 mg
• Yellowtail (mature, raw)
  
  79 mg
• Japanese pilchard (baked)
  
  79 mg
• Mackerel, Processed product (hirakiboshi)
  
  78 mg
• Japanese pilchard (boiled)
  
  77 mg
• Lamprey (raw)
  
  73 mg
• Pacific herring (smoked)
  
  72 mg
• Mezashi (raw)
  
  72 mg
• Ayu sweetfish (wild, viscera, raw)
  
  71 mg
• Atlantic salmon (cultured, baked)
  
  69 mg
• Japanese pilchard (namaboshi)
  
  69 mg
• Japanese anchovy (raw)
  
  68 mg