Fishes and Shellfishes Low in Pentadecenoic acid (181st - 200th) (per 100 g edible portion)
- Pacific herring (hirakiboshi)
- Pacific herring (smoked)
- Pacific herring (ovary, dried)
- Pacific herring (ovary, salted, desalted)
- Yellowfin goby (tsukudani)
- Yellowfin goby (kanroni)
- Sandfish (namaboshi)
- Spangled emperor (raw)
- Goldstriped amberjack (raw)
- Bastard halibut (wild, raw)
- Bastard halibut (cultured, raw)
- Ocellate puffer (cultured, raw)
- Purple puffer (raw)
- Crucian carp (raw)
- Crucian carp (boiled)
- Crucian carp (kanroni)
- Yellowtail (young, cultured, raw)
- Atka mackerel (salted)
- Atka mackerel (hirakiboshi)
- Striped mullet (karasumi)