Fishes and Shellfishes High in Pentadecanoic acid (121st - 140th) (per 100 g edible portion)

• Black sea bream (raw)
  
  25 mg
• Pink salmon (raw)
  
  25 mg
• Mirinboshi (anchovy)
  
  24 mg
• Japanese anchovy (tazukuri)
  
  24 mg
• Japanese bluefish (raw)
  
  23 mg
• Red sea bream (wild, raw)
  
  23 mg
• Pink salmon (salted)
  
  23 mg
• With ovary (raw)
  
  23 mg
• Brownstriped mackerel scad (kusaya)
  
  23 mg
• Willow shiner (raw)
  
  22 mg
• Sockeye salmon (smoked)
  
  22 mg
• Gizzard shad (raw)
  
  22 mg
• Carp (cultured, raw)
  
  22 mg
• Frigate mackerel (raw)
  
  22 mg
• Pond smelt (tsukudani)
  
  21 mg
• Barracouta (raw)
  
  21 mg
• Atka mackerel (hirakiboshi)
  
  20 mg
• Pacific herring (raw)
  
  20 mg
• Shishamo smelt (semi-dried, raw)
  
  20 mg
• Sockeye salmon (baked)
  
  20 mg