Fishes and Shellfishes High in Palmitic acid (61st - 80th) (per 100 g edible portion)

• Japanese pilchard, Canned product (with seasoning)
  
  2000 mg
• Mezashi (baked)
  
  2000 mg
• Horse mackerel (hirakiboshi, baked)
  
  2000 mg
• Gizzard shad (amazu-zuke)
  
  1900 mg
• Sablefish (raw)
  
  1900 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1900 mg
• Ayu sweetfish (cultured, raw)
  
  1900 mg
• Common Japanese conger (steamed)
  
  1900 mg
• Pacific herring (ovary, dried)
  
  1800 mg
• Pacific herring (raw)
  
  1800 mg
• Pacific saury (canned product, with seasoning)
  
  1800 mg
• Pacific saury (baked)
  
  1800 mg
• Striped mullet (karasumi)
  
  1700 mg
• Yellowstriped butterfish (raw)
  
  1700 mg
• Pacific saury (hirakiboshi)
  
  1700 mg
• Red sea bream (cultured, raw)
  
  1600 mg
• Chinook salmon (raw)
  
  1600 mg
• Masu salmon (baked)
  
  1600 mg
• Japanese pilchard, Canned product (in brine)
  
  1600 mg
• Fish paste product (fish sausage)
  
  1500 mg