Fishes and Shellfishes High in Palmitoleic acid (21st - 40th) (per 100 g edible portion)

• Mackerel, Processed product (shimesaba)
  
  1100 mg
• Atlantic salmon (cultured, baked)
  
  1100 mg
• Sablefish (raw)
  
  1100 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1100 mg
• Ayu sweetfish (cultured, baked)
  
  1100 mg
• Yellowtail (mature, baked)
  
  1000 mg
• Carp (cultured, raw)
  
  1000 mg
• Bluefin tuna (fatty meat, raw)
  
  990 mg
• Rainbow trout (cultured in sea, baked)
  
  980 mg
• Japanese eel (cultured, raw)
  
  970 mg
• Carp (cultured, boiled)
  
  960 mg
• Pale chub (raw)
  
  960 mg
• Chum salmon (ikura)
  
  950 mg
• Japanese anchovy (raw)
  
  950 mg
• Gizzard shad (amazu-zuke)
  
  940 mg
• Mezashi (raw)
  
  920 mg
• Yellowtail (mature, raw)
  
  910 mg
• Chum salmon (sujiko)
  
  910 mg
• Atlantic capelin (semi-dried, raw)
  
  890 mg
• Atlantic mackerel (boiled)
  
  880 mg