Fishes and Shellfishes High in Palmitic acid (161st - 180th) (per 100 g edible portion)

• Pond smelt (tsukudani)
  
  650 mg
• Atka mackerel (salted)
  
  650 mg
• Young bluefin tuna (raw)
  
  640 mg
• Rainbow trout (cultured in freshwater, raw)
  
  640 mg
• Gurnard (raw)
  
  630 mg
• Masu trout (cultured, raw)
  
  620 mg
• Sockeye salmon (smoked)
  
  620 mg
• Angry rockfish (raw)
  
  620 mg
• Japanese sand lance (niboshi)
  
  610 mg
• Japanese sculpin (raw)
  
  590 mg
• Abalone (shiokara)
  
  580 mg
• Mackerel (saba-bushi)
  
  580 mg
• Pond smelt (ameni)
  
  570 mg
• Walleye pollack (tarako, raw)
  
  570 mg
• Chum salmon (aramaki raw)
  
  570 mg
• Yellow sea bream (raw)
  
  550 mg
• Fat greenling (raw)
  
  540 mg
• Bastard halibut (cultured, raw)
  
  530 mg
• Tile fish (boiled)
  
  530 mg
• Fish paste product (tsumire)
  
  520 mg