Fishes and Shellfishes Low in Palmitic acid (301st - 320th) (per 100 g edible portion)

• Butterfish (raw)
  
  1500 mg
• Japanese pilchard (shioiwashi)
  
  1500 mg
• Carp (cultured, raw)
  
  1500 mg
• Gizzard shad (raw)
  
  1500 mg
• Chum salmon (sujiko)
  
  1500 mg
• Mackerel (canned products, in brine)
  
  1500 mg
• Sandfish (namaboshi)
  
  1500 mg
• Fish paste product (fish sausage)
  
  1500 mg
• Japanese pilchard, Canned product (in brine)
  
  1600 mg
• Masu salmon (baked)
  
  1600 mg
• Chinook salmon (raw)
  
  1600 mg
• Red sea bream (cultured, raw)
  
  1600 mg
• Pacific saury (hirakiboshi)
  
  1700 mg
• Yellowstriped butterfish (raw)
  
  1700 mg
• Striped mullet (karasumi)
  
  1700 mg
• Pacific saury (baked)
  
  1800 mg
• Pacific saury (canned product, with seasoning)
  
  1800 mg
• Pacific herring (raw)
  
  1800 mg
• Pacific herring (ovary, dried)
  
  1800 mg
• Common Japanese conger (steamed)
  
  1900 mg