Fishes and Shellfishes High in Palmitic acid (121st - 140th) (per 100 g edible portion)

• Brownstriped mackerel scad (hirakiboshi)
  
  960 mg
• Swordfish (raw)
  
  940 mg
• Skipjack (caught in autumn, raw)
  
  930 mg
• Red sea bream (wild, raw)
  
  920 mg
• Pink salmon (baked)
  
  900 mg
• Big-eye sardine (raw)
  
  900 mg
• Barracuda (baked)
  
  890 mg
• Atka mackerel (hirakiboshi)
  
  880 mg
• Tatamiiwashi
  
  880 mg
• Japanese pilchard (maruboshi)
  
  880 mg
• Big-eye sardine (maruboshi)
  
  870 mg
• Conger pike (raw)
  
  850 mg
• With ovary (boiled)
  
  840 mg
• Mirinboshi (anchovy)
  
  800 mg
• Pink salmon (raw)
  
  790 mg
• Pale chub (raw)
  
  790 mg
• Japanese eel (viscera, raw)
  
  790 mg
• Girella (raw)
  
  770 mg
• Pink salmon (canned in brine)
  
  770 mg
• Firefly squid (seasoned and smoked)
  
  760 mg