Fishes and Shellfishes Low in Pentadecanoic acid (41st - 60th) (per 100 g edible portion)

• Hake (raw)
  
  1 mg
• Abalone (raw)
  
  1 mg
• Apple snail (canned in brine)
  
  1 mg
• Japanese abalone (raw)
  
  1 mg
• Topshell (canned with seasoning)
  
  1 mg
• Cockle (foot, raw)
  
  1 mg
• Ivory shell (raw)
  
  1 mg
• Hen clam (raw)
  
  1 mg
• Hard clam (raw)
  
  1 mg
• Common shield-clam (raw)
  
  1 mg
• Keen's gaper (siphon, raw)
  
  1 mg
• Japanese spiny lobster (raw)
  
  1 mg
• Tiger prawn (cultured, raw)
  
  1 mg
• Tiger prawn (cultured, boiled)
  
  1 mg
• Tiger prawn (cultured, baked)
  
  1 mg
• Oriental shrimp (raw)
  
  1 mg
• Horsehair crab (raw)
  
  1 mg
• Horsehair crab (boiled)
  
  1 mg
• Snow crab (boiled)
  
  1 mg
• King crab (raw)
  
  1 mg