Fishes and Shellfishes Low in Palmitic acid (121st - 140th) (per 100 g edible portion)

• Oyster (cultured, raw)
  
  150 mg
• Big-eye tuna (raw)
  
  160 mg
• Scallop (boiled)
  
  160 mg
• Shirasuboshi (mild dried)
  
  170 mg
• Skipjack, Processed product (namari-bushi)
  
  170 mg
• Hoki (raw)
  
  170 mg
• Pacific halibut (raw)
  
  180 mg
• Brown sole (boiled)
  
  180 mg
• Flying squid (raw)
  
  180 mg
• Squid, Processed product (seasoned and smoked)
  
  180 mg
• Skipjack, Processed product (shiokara)
  
  190 mg
• Marbled sole (raw)
  
  190 mg
• Halfbeak (raw)
  
  190 mg
• Japanese argentine (raw)
  
  190 mg
• Short-necked clam, Canned product (in brine)
  
  190 mg
• Squid, Processed product (saki-ika)
  
  190 mg
• Squid, Processed product (canned with seasoning)
  
  190 mg
• Japanese dace (raw)
  
  200 mg
• Sole (raw)
  
  200 mg
• Pond smelt (raw)
  
  200 mg