Fishes and Shellfishes High in Palmitoleic acid (41st - 60th) (per 100 g edible portion)

• Common Japanese conger (steamed)
  
  880 mg
• Atlantic mackerel (baked)
  
  870 mg
• Atlantic capelin (semi-dried, baked)
  
  860 mg
• Rainbow trout (cultured in sea, raw)
  
  850 mg
• Atlantic salmon (cultured, raw)
  
  850 mg
• Atlantic mackerel (raw)
  
  840 mg
• Caviar (salted product)
  
  840 mg
• Yellowtail (young, cultured, raw)
  
  820 mg
• Pacific herring (raw)
  
  820 mg
• Chinook salmon (baked)
  
  810 mg
• Sandfish (namaboshi)
  
  800 mg
• Ayu sweetfish (uruka)
  
  780 mg
• Japanese pilchard, Canned product (with seasoning)
  
  770 mg
• Gizzard shad (raw)
  
  750 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  730 mg
• Mezashi (baked)
  
  730 mg
• Mirinboshi (japanese pilchard)
  
  720 mg
• Red sea bream (cultured, boiled)
  
  710 mg
• Pacific saury (mirinboshi)
  
  710 mg
• Ayu sweetfish (cultured, raw)
  
  710 mg