Fishes and Shellfishes Low in Palmitic acid (241st - 260th) (per 100 g edible portion)

• Japanese anchovy (tazukuri)
  
  730 mg
• Japanese sculpin (boiled)
  
  730 mg
• With ovary (raw)
  
  730 mg
• Walleye pollack (tarako, baked)
  
  730 mg
• Striped mullet (raw)
  
  730 mg
• Horse mackerel (baked)
  
  740 mg
• Japanese sand lance (raw)
  
  750 mg
• Firefly squid (seasoned and smoked)
  
  760 mg
• Pink salmon (canned in brine)
  
  770 mg
• Girella (raw)
  
  770 mg
• Japanese eel (viscera, raw)
  
  790 mg
• Pale chub (raw)
  
  790 mg
• Pink salmon (raw)
  
  790 mg
• Mirinboshi (anchovy)
  
  800 mg
• With ovary (boiled)
  
  840 mg
• Conger pike (raw)
  
  850 mg
• Big-eye sardine (maruboshi)
  
  870 mg
• Japanese pilchard (maruboshi)
  
  880 mg
• Tatamiiwashi
  
  880 mg
• Atka mackerel (hirakiboshi)
  
  880 mg