Fishes and Shellfishes Low in Palmitic acid (181st - 200th) (per 100 g edible portion)

• Pacific herring (ovary, salted, desalted)
  
  420 mg
• Crucian carp (boiled)
  
  420 mg
• Tuna, Canned product (flaked white meat in brine)
  
  420 mg
• Squid, Processed product (surume)
  
  420 mg
• Brownstriped mackerel scad (kusaya)
  
  430 mg
• Antarctic krill (raw)
  
  430 mg
• Antarctic krill (boiled)
  
  430 mg
• Frigate mackerel (raw)
  
  440 mg
• Chum salmon (baked)
  
  440 mg
• Walleye pollack (karashi-mentaiko)
  
  440 mg
• Sea urchin (neri-uni)
  
  440 mg
• Japanese sand lance (tsukudani)
  
  450 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  460 mg
• Dried flounder
  
  470 mg
• Barracouta (raw)
  
  470 mg
• Atka mackerel (raw)
  
  470 mg
• Amago salmon (cultured, raw)
  
  480 mg
• Char (cultured, raw)
  
  480 mg
• Squid, Processed product (kiriika-ameni)
  
  480 mg
• Tile fish (raw)
  
  490 mg