Fishes and Shellfishes High in Palmitic acid (21st - 40th) (per 100 g edible portion)

• Japanese eel (cultured, raw)
  
  2800 mg
• Pacific herring (smoked)
  
  2700 mg
• Ayu sweetfish (uruka)
  
  2700 mg
• Ayu sweetfish (cultured, baked)
  
  2700 mg
• Lamprey (raw)
  
  2600 mg
• Silver pomfret (raw)
  
  2600 mg
• Yellowtail (mature, raw)
  
  2600 mg
• Caviar (salted product)
  
  2600 mg
• Japanese pilchard, Canned product (kabayaki)
  
  2600 mg
• Mezashi (raw)
  
  2600 mg
• Ayu sweetfish (wild, viscera, baked)
  
  2600 mg
• Southern black cod (raw)
  
  2500 mg
• Yellowtail (young, cultured, raw)
  
  2500 mg
• Atlantic mackerel (baked)
  
  2500 mg
• Atlantic mackerel (boiled)
  
  2500 mg
• Kichiji rockfish (raw)
  
  2500 mg
• Pacific herring (hirakiboshi)
  
  2400 mg
• Pacific saury (mirinboshi)
  
  2400 mg
• Atlantic mackerel (raw)
  
  2400 mg
• Rainbow trout (cultured in sea, baked)
  
  2400 mg