Fishes and Shellfishes High in Palmitoleic acid (81st - 100th) (per 100 g edible portion)

• Masu salmon (baked)
  
  580 mg
• Red sea bream (cultured, raw)
  
  560 mg
• Striped mullet (raw)
  
  550 mg
• Coho salmon (cultured, raw)
  
  540 mg
• Japanese pilchard (boiled)
  
  540 mg
• Shishamo smelt (semi-dried, baked)
  
  530 mg
• Mackerel (canned productswith seasoning)
  
  530 mg
• Silver pomfret (raw)
  
  510 mg
• Atka mackerel (hirakiboshi)
  
  510 mg
• Yellowstriped butterfish (raw)
  
  510 mg
• With ovary (boiled)
  
  510 mg
• Chum salmon (shiozake)
  
  500 mg
• Barracuda (raw)
  
  500 mg
• Japanese sculpin (boiled)
  
  500 mg
• Spanish mackerel (baked)
  
  490 mg
• Mackerel (canned products, in brine)
  
  480 mg
• Japanese bluefish (raw)
  
  470 mg
• Pacific saury (baked)
  
  470 mg
• Mackerel (raw)
  
  470 mg
• Pacific saury (canned product, kabayaki)
  
  450 mg