Fishes and Shellfishes Low in Palmitic acid (261st - 280th) (per 100 g edible portion)

• Barracuda (baked)
  
  890 mg
• Big-eye sardine (raw)
  
  900 mg
• Pink salmon (baked)
  
  900 mg
• Red sea bream (wild, raw)
  
  920 mg
• Skipjack (caught in autumn, raw)
  
  930 mg
• Swordfish (raw)
  
  940 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  960 mg
• Tilapia (raw)
  
  960 mg
• Shishamo smelt (semi-dried, baked)
  
  980 mg
• Japanese bluefish (raw)
  
  980 mg
• Brownstriped mackerel scad (baked)
  
  1000 mg
• Three-line grunt (raw)
  
  1000 mg
• Blue sprat (seasoned and dried)
  
  1000 mg
• Pink salmon (salted)
  
  1000 mg
• Masu salmon (raw)
  
  1000 mg
• Chum salmon (canned in brine)
  
  1000 mg
• Shishamo smelt (semi-dried, raw)
  
  1000 mg
• Brownstriped mackerel scad (raw)
  
  1100 mg
• Silver warehou (raw)
  
  1100 mg
• Atlantic horse mackerel (boiled)
  
  1200 mg