Fishes and Shellfishes Low in Palmitic acid (381st - 387th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, raw)
  
  4500 mg
• Japanese eel (shirayaki)
  
  4700 mg
• Oyster (canned in oil, smoked)
  
  5000 mg
• Anglerfish (liver, raw)
  
  5200 mg
• Japanese pilchard, Canned product (in oil)
  
  5200 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  12000 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  13000 mg