Fishes and Shellfishes Low in Palmitic acid (221st - 240th) (per 100 g edible portion)

• Sockeye salmon (smoked)
  
  620 mg
• Masu trout (cultured, raw)
  
  620 mg
• Gurnard (raw)
  
  630 mg
• Rainbow trout (cultured in freshwater, raw)
  
  640 mg
• Young bluefin tuna (raw)
  
  640 mg
• Atka mackerel (salted)
  
  650 mg
• Pond smelt (tsukudani)
  
  650 mg
• Horse mackerel (boiled)
  
  660 mg
• Pacific herring (ovary, raw)
  
  660 mg
• Japanese bluefish (boiled)
  
  660 mg
• Firefly squid (tsukudani)
  
  670 mg
• Japanese seaperch (raw)
  
  680 mg
• Goldstriped amberjack (raw)
  
  680 mg
• Sockeye salmon (baked)
  
  690 mg
• Japanese anchovy (niboshi)
  
  710 mg
• Amberjack (raw)
  
  710 mg
• Chum salmon (aramaki baked)
  
  720 mg
• Sandfish (raw)
  
  720 mg
• Sea urchin (tsubu-uni)
  
  720 mg
• Ayu sweetfish (wild, baked)
  
  730 mg