Fishes and Shellfishes High in Pentadecanoic acid (81st - 100th) (per 100 g edible portion)

• Japanese parrot fish (raw)
  
  38 mg
• Chinook salmon (raw)
  
  37 mg
• Alfonsino (raw)
  
  37 mg
• Atlantic horse mackerel (baked)
  
  36 mg
• Coho salmon (cultured, raw)
  
  35 mg
• Japanese pilchard, Canned product (in brine)
  
  35 mg
• Conger pike (raw)
  
  34 mg
• Chum salmon (shiozake)
  
  34 mg
• Carp (cultured, viscera, raw)
  
  34 mg
• Ayu sweetfish (uruka)
  
  34 mg
• Common Japanese conger (raw)
  
  34 mg
• Spanish mackerel (baked)
  
  33 mg
• Japanese eel (cultured, raw)
  
  33 mg
• Ayu sweetfish (wild, viscera, baked)
  
  33 mg
• Atlantic horse mackerel (boiled)
  
  33 mg
• Mackerel (canned products, in brine)
  
  32 mg
• Swordfish (raw)
  
  32 mg
• Three-line grunt (raw)
  
  32 mg
• Barracuda (raw)
  
  31 mg
• Spanish mackerel (raw)
  
  30 mg