Fishes and Shellfishes Low in Pentadecanoic acid (281st - 300th) (per 100 g edible portion)

• Tatamiiwashi
  
  29 mg
• Japanese eel (kabayaki)
  
  29 mg
• Mackerel (saba-bushi)
  
  29 mg
• Atlantic capelin (semi-dried, raw)
  
  29 mg
• Striped jack (cultured, raw)
  
  29 mg
• Pink salmon (baked)
  
  30 mg
• Masu salmon (raw)
  
  30 mg
• Spanish mackerel (raw)
  
  30 mg
• Barracuda (raw)
  
  31 mg
• Three-line grunt (raw)
  
  32 mg
• Swordfish (raw)
  
  32 mg
• Mackerel (canned products, in brine)
  
  32 mg
• Atlantic horse mackerel (boiled)
  
  33 mg
• Ayu sweetfish (wild, viscera, baked)
  
  33 mg
• Japanese eel (cultured, raw)
  
  33 mg
• Spanish mackerel (baked)
  
  33 mg
• Common Japanese conger (raw)
  
  34 mg
• Ayu sweetfish (uruka)
  
  34 mg
• Carp (cultured, viscera, raw)
  
  34 mg
• Chum salmon (shiozake)
  
  34 mg