Fishes and Shellfishes Low in Palmitic acid (321st - 340th) (per 100 g edible portion)

• Ayu sweetfish (cultured, raw)
  
  1900 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1900 mg
• Sablefish (raw)
  
  1900 mg
• Gizzard shad (amazu-zuke)
  
  1900 mg
• Horse mackerel (hirakiboshi, baked)
  
  2000 mg
• Mezashi (baked)
  
  2000 mg
• Japanese pilchard, Canned product (with seasoning)
  
  2000 mg
• Carp (cultured, boiled)
  
  2000 mg
• Atlantic salmon (cultured, raw)
  
  2000 mg
• Mackerel (canned productswith seasoning)
  
  2000 mg
• Red sea bream (cultured, baked)
  
  2000 mg
• Japanese anchovy (raw)
  
  2100 mg
• Mirinboshi (japanese pilchard)
  
  2100 mg
• Rainbow trout (cultured in sea, raw)
  
  2100 mg
• Chinook salmon (baked)
  
  2100 mg
• Mackerel (raw)
  
  2100 mg
• Mackerel, Processed product (shiosaba)
  
  2100 mg
• Red sea bream (cultured, boiled)
  
  2100 mg
• Japanese pilchard (boiled)
  
  2200 mg
• Mackerel (canned products, miso-ni)
  
  2200 mg