Fishes and Shellfishes Low in Pentadecanoic acid (201st - 220th) (per 100 g edible portion)

• Sakura shrimp (dried)
  
  13 mg
• Horse mackerel (boiled)
  
  14 mg
• Tile fish (baked)
  
  14 mg
• Japanese sand lance (tsukudani)
  
  14 mg
• Shirasuboshi (semi-dried)
  
  14 mg
• Pale chub (raw)
  
  14 mg
• Gurnard (raw)
  
  14 mg
• Tuna, Canned product (flaked white meat in brine)
  
  14 mg
• Black rockfish (raw)
  
  14 mg
• Yellow sea bream (raw)
  
  15 mg
• Atka mackerel (salted)
  
  15 mg
• Pond smelt (ameni)
  
  15 mg
• Short-necked clam, Canned product (in brine)
  
  15 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  15 mg
• Squid, Processed product (shiokara)
  
  15 mg
• Japanese sculpin (boiled)
  
  16 mg
• Sockeye salmon (raw)
  
  16 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  16 mg
• Japanese bluefish (boiled)
  
  16 mg
• Fish paste product (tsumire)
  
  16 mg