Fishes and Shellfishes High in Palmitoleic acid (221st - 240th) (per 100 g edible portion)

• Short-necked clam, Canned product (with seasoning)
  
  89 mg
• Pacific herring (ovary, salted, desalted)
  
  87 mg
• Tuna, Canned product (flaked white meat in brine)
  
  85 mg
• Short-necked clam (tsukudani)
  
  84 mg
• Golden-thread (raw)
  
  83 mg
• Dolphinfish (raw)
  
  77 mg
• Firefly squid (raw)
  
  76 mg
• Mantis shrimp (boiled)
  
  75 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  75 mg
• Yellowfin goby (kanroni)
  
  75 mg
• Japanese icefish (raw)
  
  75 mg
• Sakura shrimp (niboshi)
  
  74 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  74 mg
• Matsubara's red rockfish (raw)
  
  74 mg
• Opossum shrimp (tsukudani)
  
  70 mg
• Brown sole (boiled)
  
  69 mg
• Japanese dace (raw)
  
  68 mg
• Brownstriped mackerel scad (kusaya)
  
  67 mg
• Scallop (boiled)
  
  64 mg
• Mussel (raw)
  
  64 mg