Fishes and Shellfishes Low in Pentadecanoic acid (381st - 387th) (per 100 g edible portion)

• Japanese pilchard, Canned product (kabayaki)
  
  120 mg
• Pacific saury (raw)
  
  140 mg
• Pacific saury (mirinboshi)
  
  140 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  150 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  160 mg
• Mackerel, Processed product (shimesaba)
  
  160 mg
• Pacific saury (canned product, with seasoning)
  
  160 mg