Fishes and Shellfishes High in Palmitic acid (261st - 280th) (per 100 g edible portion)

• Pacific halibut (raw)
  
  180 mg
• Hoki (raw)
  
  170 mg
• Skipjack, Processed product (namari-bushi)
  
  170 mg
• Shirasuboshi (mild dried)
  
  170 mg
• Scallop (boiled)
  
  160 mg
• Big-eye tuna (raw)
  
  160 mg
• Oyster (cultured, raw)
  
  150 mg
• Mussel (raw)
  
  150 mg
• Brown sole (raw)
  
  150 mg
• Short-necked clam, Canned product (with seasoning)
  
  140 mg
• Bluefin tuna (lean meat, raw)
  
  140 mg
• Matsubara's red rockfish (raw)
  
  140 mg
• Mantis shrimp (boiled)
  
  130 mg
• Spear squid (raw)
  
  130 mg
• Japanese common squid (baked)
  
  130 mg
• Sakura shrimp (boiled)
  
  130 mg
• Abalone (steamed and dried)
  
  130 mg
• Pacific cod (denbu)
  
  130 mg
• Brown sole (baked)
  
  130 mg
• Fish paste product (sumaki-kamaboko)
  
  120 mg