Fishes and Shellfishes High in Pentadecanoic acid (101st - 120th) (per 100 g edible portion)

• Masu salmon (raw)
  
  30 mg
• Pink salmon (baked)
  
  30 mg
• Striped jack (cultured, raw)
  
  29 mg
• Atlantic capelin (semi-dried, raw)
  
  29 mg
• Mackerel (saba-bushi)
  
  29 mg
• Japanese eel (kabayaki)
  
  29 mg
• Tatamiiwashi
  
  29 mg
• Horse mackerel (hirakiboshi, raw)
  
  29 mg
• Young bluefin tuna (raw)
  
  28 mg
• Catfish (raw)
  
  28 mg
• Atlantic capelin (semi-dried, baked)
  
  28 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  28 mg
• Japanese anchovy (niboshi)
  
  28 mg
• Big-eye sardine (maruboshi)
  
  28 mg
• Big-eye sardine (raw)
  
  28 mg
• Carp (cultured, boiled)
  
  27 mg
• With ovary (boiled)
  
  27 mg
• Japanese pilchard (maruboshi)
  
  27 mg
• Pacific herring (ovary, dried)
  
  26 mg
• Girella (raw)
  
  25 mg