Fishes and Shellfishes Low in Pentadecenoic acid (221st - 240th) (per 100 g edible portion)
- Bloody clam (raw)
- Jackknife clam (raw)
- Short-necked clam (raw)
- Short-necked clam (tsukudani)
- Short-necked clam, Canned product (with seasoning)
- Abalone (raw)
- Abalone (steamed and dried)
- Abalone (shiokara)
- Abalone (canned in brine)
- Mussel (raw)
- Japanese scallop (cultured, raw)
- Apple snail (canned in brine)
- Oyster (canned in oil, smoked)
- Turban shell (raw)
- Turban shell (baked)
- Pen shell (adductor muscle, raw)
- Pond snail (raw)
- Whelk (raw)
- Topshell (canned with seasoning)
- Cockle (foot, raw)