Fishes and Shellfishes High in Pentadecanoic acid (61st - 80th) (per 100 g edible portion)

• Kichiji rockfish (raw)
  
  48 mg
• Japanese eel (shirayaki)
  
  48 mg
• Gizzard shad (amazu-zuke)
  
  46 mg
• Skipjack (caught in autumn, raw)
  
  46 mg
• Masu salmon (baked)
  
  45 mg
• Coho salmon (cultured, baked)
  
  45 mg
• Brownstriped mackerel scad (raw)
  
  45 mg
• Pink salmon (canned in brine)
  
  44 mg
• Blue sprat (seasoned and dried)
  
  44 mg
• Common Japanese conger (steamed)
  
  44 mg
• Chum salmon (sujiko)
  
  43 mg
• Brownstriped mackerel scad (baked)
  
  43 mg
• Horse mackerel (hirakiboshi, baked)
  
  41 mg
• Sablefish (raw)
  
  40 mg
• Atlantic horse mackerel (raw)
  
  40 mg
• Red sea bream (cultured, raw)
  
  39 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  39 mg
• Sandfish (namaboshi)
  
  38 mg
• Chum salmon (canned in brine)
  
  38 mg
• Japanese pilchard (shioiwashi)
  
  38 mg