Fishes and Shellfishes Low in Palmitic acid (341st - 360th) (per 100 g edible portion)

• Pacific saury (raw)
  
  2200 mg
• Japanese pilchard (raw)
  
  2300 mg
• Japanese pilchard (baked)
  
  2300 mg
• Pacific herring (migaki-nishin)
  
  2300 mg
• Tuna, Canned product (flaked light meat in oil)
  
  2300 mg
• Skipjack, Canned product (flaked meat in oil)
  
  2400 mg
• Atlantic salmon (cultured, baked)
  
  2400 mg
• Rainbow trout (cultured in sea, baked)
  
  2400 mg
• Atlantic mackerel (raw)
  
  2400 mg
• Pacific saury (mirinboshi)
  
  2400 mg
• Pacific herring (hirakiboshi)
  
  2400 mg
• Kichiji rockfish (raw)
  
  2500 mg
• Atlantic mackerel (boiled)
  
  2500 mg
• Atlantic mackerel (baked)
  
  2500 mg
• Yellowtail (young, cultured, raw)
  
  2500 mg
• Southern black cod (raw)
  
  2500 mg
• Ayu sweetfish (wild, viscera, baked)
  
  2600 mg
• Mezashi (raw)
  
  2600 mg
• Japanese pilchard, Canned product (kabayaki)
  
  2600 mg
• Caviar (salted product)
  
  2600 mg