Fishes and Shellfishes Low in Pentadecanoic acid (261st - 280th) (per 100 g edible portion)

• Pink salmon (salted)
  
  23 mg
• Red sea bream (wild, raw)
  
  23 mg
• Japanese bluefish (raw)
  
  23 mg
• Japanese anchovy (tazukuri)
  
  24 mg
• Mirinboshi (anchovy)
  
  24 mg
• Pink salmon (raw)
  
  25 mg
• Black sea bream (raw)
  
  25 mg
• Girella (raw)
  
  25 mg
• Pacific herring (ovary, dried)
  
  26 mg
• Japanese pilchard (maruboshi)
  
  27 mg
• With ovary (boiled)
  
  27 mg
• Carp (cultured, boiled)
  
  27 mg
• Big-eye sardine (raw)
  
  28 mg
• Big-eye sardine (maruboshi)
  
  28 mg
• Japanese anchovy (niboshi)
  
  28 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  28 mg
• Atlantic capelin (semi-dried, baked)
  
  28 mg
• Catfish (raw)
  
  28 mg
• Young bluefin tuna (raw)
  
  28 mg
• Horse mackerel (hirakiboshi, raw)
  
  29 mg