Fishes and Shellfishes High in Pentadecanoic acid (41st - 60th) (per 100 g edible portion)

• Mackerel (raw)
  
  62 mg
• Butterfish (raw)
  
  62 mg
• Silver pomfret (raw)
  
  60 mg
• Pacific herring (hirakiboshi)
  
  60 mg
• Yellowstriped butterfish (raw)
  
  60 mg
• Pacific saury (hirakiboshi)
  
  60 mg
• Mirinboshi (japanese pilchard)
  
  56 mg
• Sea urchin (tsubu-uni)
  
  55 mg
• Silver warehou (raw)
  
  55 mg
• Rainbow trout (cultured in sea, baked)
  
  55 mg
• Atlantic salmon (cultured, raw)
  
  55 mg
• Southern black cod (raw)
  
  54 mg
• Oyster (canned in oil, smoked)
  
  53 mg
• Caviar (salted product)
  
  53 mg
• Mezashi (baked)
  
  52 mg
• Chinook salmon (baked)
  
  51 mg
• Red sea bream (cultured, boiled)
  
  50 mg
• Red sea bream (cultured, baked)
  
  49 mg
• Rainbow trout (cultured in sea, raw)
  
  49 mg
• Chum salmon (ikura)
  
  48 mg