Fishes and Shellfishes Low in Pentadecanoic acid (81st - 100th) (per 100 g edible portion)

• Scallop (raw)
  
  2 mg
• Adductor muscle (canned in brine)
  
  2 mg
• Shiba shrimp (raw)
  
  2 mg
• Blue crab (raw)
  
  2 mg
• Squid, Processed product (saki-ika)
  
  2 mg
• Squid, Processed product (seasoned and smoked)
  
  2 mg
• Ocellated octopus (raw)
  
  2 mg
• Fish paste product (sumaki-kamaboko)
  
  2 mg
• Golden-thread (surimi)
  
  3 mg
• Skipjack (caught in spring, raw)
  
  3 mg
• Chum salmon (mefun)
  
  3 mg
• Japanese argentine (raw)
  
  3 mg
• Bluefin tuna (lean meat, raw)
  
  3 mg
• Albacore (raw)
  
  3 mg
• Jackknife clam (raw)
  
  3 mg
• Japanese scallop (cultured, raw)
  
  3 mg
• Turban shell (raw)
  
  3 mg
• Turban shell (baked)
  
  3 mg
• Freshwater clam (raw)
  
  3 mg
• Hard clam (boiled)
  
  3 mg