Fishes and Shellfishes Low in Pentadecanoic acid (241st - 260th) (per 100 g edible portion)

• Angry rockfish (raw)
  
  19 mg
• Barracuda (baked)
  
  19 mg
• Goldstriped amberjack (raw)
  
  19 mg
• Bastard halibut (cultured, raw)
  
  19 mg
• Crucian carp (kanroni)
  
  19 mg
• Abalone (shiokara)
  
  19 mg
• Japanese sculpin (tsukudani)
  
  20 mg
• Sockeye salmon (baked)
  
  20 mg
• Shishamo smelt (semi-dried, raw)
  
  20 mg
• Pacific herring (raw)
  
  20 mg
• Atka mackerel (hirakiboshi)
  
  20 mg
• Barracouta (raw)
  
  21 mg
• Pond smelt (tsukudani)
  
  21 mg
• Frigate mackerel (raw)
  
  22 mg
• Carp (cultured, raw)
  
  22 mg
• Gizzard shad (raw)
  
  22 mg
• Sockeye salmon (smoked)
  
  22 mg
• Willow shiner (raw)
  
  22 mg
• Brownstriped mackerel scad (kusaya)
  
  23 mg
• With ovary (raw)
  
  23 mg