Fishes and Shellfishes Low in Pentadecanoic acid (161st - 180th) (per 100 g edible portion)

• Bastard halibut (wild, raw)
  
  8 mg
• Oyster (cultured, boiled)
  
  8 mg
• Sakura shrimp (niboshi)
  
  8 mg
• Sea squirt (shiokara)
  
  8 mg
• Fish paste product (fish ham)
  
  8 mg
• Pacific Ocean perch (raw)
  
  9 mg
• Japanese eel (viscera, raw)
  
  9 mg
• Skipjack, Processed product (kakuni)
  
  9 mg
• Brown sole (raw)
  
  9 mg
• Walleye pollack (tarako, raw)
  
  9 mg
• Tilapia (raw)
  
  9 mg
• Shrimp, Processed product (tsukudani)
  
  9 mg
• Firefly squid (raw)
  
  9 mg
• Ayu sweetfish (wild, raw)
  
  10 mg
• Ayu sweetfish (cultured, baked)
  
  10 mg
• Japanese sand lance (ameni)
  
  10 mg
• Brown sole (boiled)
  
  10 mg
• Marbled sole (raw)
  
  10 mg
• Chum salmon (raw)
  
  10 mg
• Chum salmon (aramaki baked)
  
  10 mg