Fishes and Shellfishes Low in Pentadecanoic acid (321st - 340th) (per 100 g edible portion)

• Brownstriped mackerel scad (raw)
  
  45 mg
• Coho salmon (cultured, baked)
  
  45 mg
• Masu salmon (baked)
  
  45 mg
• Skipjack (caught in autumn, raw)
  
  46 mg
• Gizzard shad (amazu-zuke)
  
  46 mg
• Japanese eel (shirayaki)
  
  48 mg
• Kichiji rockfish (raw)
  
  48 mg
• Chum salmon (ikura)
  
  48 mg
• Rainbow trout (cultured in sea, raw)
  
  49 mg
• Red sea bream (cultured, baked)
  
  49 mg
• Red sea bream (cultured, boiled)
  
  50 mg
• Chinook salmon (baked)
  
  51 mg
• Mezashi (baked)
  
  52 mg
• Caviar (salted product)
  
  53 mg
• Oyster (canned in oil, smoked)
  
  53 mg
• Southern black cod (raw)
  
  54 mg
• Atlantic salmon (cultured, raw)
  
  55 mg
• Rainbow trout (cultured in sea, baked)
  
  55 mg
• Silver warehou (raw)
  
  55 mg
• Sea urchin (tsubu-uni)
  
  55 mg