Fishes and Shellfishes Low in Palmitic acid (1st - 20th) (per 100 g edible portion)

• Coho salmon (cultured, raw)
  
  0 mg
• Coho salmon (cultured, baked)
  
  0 mg
• Adductor muscle (raw)
  
  4 mg
• Pacific cod (salted fillet)
  
  7 mg
• Whelk (raw)
  
  7 mg
• Kingklip (raw)
  
  9 mg
• Big-eye flathead (raw)
  
  9 mg
• Filefish (raw)
  
  10 mg
• Southern bluefin tuna (lean meat, raw)
  
  10 mg
• Short-necked clam (raw)
  
  11 mg
• Anglerfish (raw)
  
  12 mg
• Pen shell (adductor muscle, raw)
  
  13 mg
• Japanese spiny lobster (raw)
  
  15 mg
• Yellowfin goby (raw)
  
  16 mg
• Sea cucumber (raw)
  
  16 mg
• Bloody clam (raw)
  
  17 mg
• King crab (canned in brine)
  
  17 mg
• Topshell (canned with seasoning)
  
  19 mg
• Cockle (foot, raw)
  
  19 mg
• Blue crab (raw)
  
  19 mg