Fishes and Shellfishes Low in Pentadecanoic acid (141st - 160th) (per 100 g edible portion)

• Pond smelt (raw)
  
  6 mg
• Short-necked clam (tsukudani)
  
  6 mg
• Short-necked clam, Canned product (with seasoning)
  
  6 mg
• Abalone (steamed and dried)
  
  6 mg
• Mussel (raw)
  
  6 mg
• Amago salmon (cultured, raw)
  
  7 mg
• Ayu sweetfish (cultured, raw)
  
  7 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  7 mg
• Brown sole (baked)
  
  7 mg
• Blue sprat (raw)
  
  7 mg
• Crimson sea bream (raw)
  
  7 mg
• Hoki (raw)
  
  7 mg
• Pond snail (raw)
  
  7 mg
• Hard clam (tsukudani)
  
  7 mg
• Golden-thread (raw)
  
  8 mg
• Char (cultured, raw)
  
  8 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  8 mg
• Skipjack, Processed product (shiokara)
  
  8 mg
• Skipjack, Canned product (flaked meat in oil)
  
  8 mg
• Chum salmon (aramaki raw)
  
  8 mg