Fishes and Shellfishes Low in Pentadecanoic acid (301st - 320th) (per 100 g edible portion)

• Conger pike (raw)
  
  34 mg
• Japanese pilchard, Canned product (in brine)
  
  35 mg
• Coho salmon (cultured, raw)
  
  35 mg
• Atlantic horse mackerel (baked)
  
  36 mg
• Alfonsino (raw)
  
  37 mg
• Chinook salmon (raw)
  
  37 mg
• Japanese parrot fish (raw)
  
  38 mg
• Japanese pilchard (shioiwashi)
  
  38 mg
• Chum salmon (canned in brine)
  
  38 mg
• Sandfish (namaboshi)
  
  38 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  39 mg
• Red sea bream (cultured, raw)
  
  39 mg
• Atlantic horse mackerel (raw)
  
  40 mg
• Sablefish (raw)
  
  40 mg
• Horse mackerel (hirakiboshi, baked)
  
  41 mg
• Brownstriped mackerel scad (baked)
  
  43 mg
• Chum salmon (sujiko)
  
  43 mg
• Common Japanese conger (steamed)
  
  44 mg
• Blue sprat (seasoned and dried)
  
  44 mg
• Pink salmon (canned in brine)
  
  44 mg