Fishes and Shellfishes High in Palmitoleic acid (61st - 80th) (per 100 g edible portion)

• Red sea bream (cultured, baked)
  
  690 mg
• Coho salmon (cultured, baked)
  
  690 mg
• Pacific saury (canned product, with seasoning)
  
  670 mg
• Pacific saury (hirakiboshi)
  
  660 mg
• Japanese parrot fish (raw)
  
  650 mg
• Common Japanese conger (raw)
  
  650 mg
• Mackerel (baked)
  
  640 mg
• Pacific saury (raw)
  
  630 mg
• Horse mackerel (hirakiboshi, baked)
  
  630 mg
• Shishamo smelt (semi-dried, raw)
  
  620 mg
• Mackerel, Processed product (shiosaba)
  
  620 mg
• Mackerel (boiled)
  
  620 mg
• Japanese pilchard, Canned product (in oil)
  
  620 mg
• Japanese pilchard, Canned product (in brine)
  
  620 mg
• Black sea bream (raw)
  
  610 mg
• Japanese pilchard (raw)
  
  610 mg
• Chinook salmon (raw)
  
  590 mg
• Japanese pilchard (baked)
  
  590 mg
• Catfish (raw)
  
  580 mg
• Mackerel (canned products, miso-ni)
  
  580 mg