Fishes and Shellfishes High in Palmitic acid (81st - 100th) (per 100 g edible portion)

• Sandfish (namaboshi)
  
  1500 mg
• Mackerel (canned products, in brine)
  
  1500 mg
• Chum salmon (sujiko)
  
  1500 mg
• Gizzard shad (raw)
  
  1500 mg
• Carp (cultured, raw)
  
  1500 mg
• Japanese pilchard (shioiwashi)
  
  1500 mg
• Butterfish (raw)
  
  1500 mg
• Fish paste product (fish ham)
  
  1400 mg
• Spanish mackerel (baked)
  
  1400 mg
• Chum salmon (ikura)
  
  1400 mg
• Barracuda (raw)
  
  1400 mg
• Common Japanese conger (raw)
  
  1400 mg
• Atlantic horse mackerel (baked)
  
  1400 mg
• Horse mackerel (hirakiboshi, raw)
  
  1400 mg
• Spanish mackerel (raw)
  
  1300 mg
• Dogfish (raw)
  
  1300 mg
• Chum salmon (shiozake)
  
  1300 mg
• Alfonsino (raw)
  
  1300 mg
• Atlantic horse mackerel (raw)
  
  1300 mg
• Fish paste product (datemaki)
  
  1200 mg