Fishes and Shellfishes Low in Pentadecanoic acid (121st - 140th) (per 100 g edible portion)

• Antarctic krill (raw)
  
  4 mg
• Fish paste product (yakinuki-kamaboko)
  
  4 mg
• Shirasuboshi (mild dried)
  
  5 mg
• Loach (raw)
  
  5 mg
• Loach (boiled)
  
  5 mg
• Tuna, Canned product (flaked light meat in brine)
  
  5 mg
• Oyster (cultured, raw)
  
  5 mg
• Firefly squid (boiled)
  
  5 mg
• Squid, Processed product (kiriika-ameni)
  
  5 mg
• Squid, Processed product (canned with seasoning)
  
  5 mg
• Opossum shrimp (tsukudani)
  
  5 mg
• Sea squirt (raw)
  
  5 mg
• Fish paste product (fish sausage)
  
  5 mg
• Skipjack, Processed product (namari-bushi)
  
  6 mg
• Japanese icefish (raw)
  
  6 mg
• Walleye pollack (karashi-mentaiko)
  
  6 mg
• Flying fish (raw)
  
  6 mg
• Pacific herring (ovary, salted, desalted)
  
  6 mg
• Atka mackerel (raw)
  
  6 mg
• Big-eye tuna (raw)
  
  6 mg