Fishes and Shellfishes Low in Palmitic acid (141st - 160th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  200 mg
• Ark shell (canned with seasoning)
  
  200 mg
• Fish paste product (yakinuki-kamaboko)
  
  200 mg
• Skipjack, Processed product (kakuni)
  
  210 mg
• Blue sprat (raw)
  
  210 mg
• Yellowfin goby (kanroni)
  
  210 mg
• Squid, Processed product (ika-arare)
  
  210 mg
• Shrimp, Processed product (tsukudani)
  
  220 mg
• Opossum shrimp (tsukudani)
  
  220 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  230 mg
• Oyster (cultured, boiled)
  
  230 mg
• Golden-thread (raw)
  
  240 mg
• Sakura shrimp (niboshi)
  
  240 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  240 mg
• Striped marlin (raw)
  
  250 mg
• Japanese icefish (raw)
  
  250 mg
• Firefly squid (boiled)
  
  250 mg
• Fish paste product (yaki-chikuwa)
  
  250 mg
• Black-tipped fusilier (raw)
  
  270 mg
• Bastard halibut (wild, raw)
  
  270 mg