Fishes and Shellfishes High in Palmitic acid (301st - 320th) (per 100 g edible portion)

• Hard clam (baked)
  
  87 mg
• Loach (boiled)
  
  86 mg
• Adductor muscle (niboshi)
  
  82 mg
• Freshwater clam (raw)
  
  79 mg
• Hake (raw)
  
  77 mg
• Japanese scallop (cultured, raw)
  
  75 mg
• Skipjack (caught in spring, raw)
  
  74 mg
• Japanese surfsmelt (raw)
  
  72 mg
• Pacific cod (milt)
  
  68 mg
• Golden-thread (surimi)
  
  68 mg
• Sea squirt (shiokara)
  
  67 mg
• Fish paste product (naruto)
  
  66 mg
• Ocellated octopus (raw)
  
  66 mg
• Sea squirt (raw)
  
  64 mg
• Jackknife clam (raw)
  
  64 mg
• Bar-tailed flathead (raw)
  
  64 mg
• Fish paste product (kanifumi-kamaboko)
  
  62 mg
• Hard clam (raw)
  
  52 mg
• Surf clam (raw)
  
  51 mg
• Tiger prawn (cultured, raw)
  
  47 mg