Fishes and Shellfishes High in Palmitoleic acid (101st - 120th) (per 100 g edible portion)

• With ovary (raw)
  
  450 mg
• Horse mackerel (hirakiboshi, raw)
  
  450 mg
• Pacific herring (ovary, dried)
  
  440 mg
• Spanish mackerel (raw)
  
  440 mg
• Chum salmon (canned in brine)
  
  440 mg
• Striped jack (cultured, raw)
  
  430 mg
• Oyster (canned in oil, smoked)
  
  420 mg
• Willow shiner (raw)
  
  410 mg
• Japanese sculpin (raw)
  
  410 mg
• Tatamiiwashi
  
  410 mg
• Ayu sweetfish (wild, baked)
  
  400 mg
• Atlantic horse mackerel (baked)
  
  400 mg
• Sandfish (raw)
  
  390 mg
• Atka mackerel (salted)
  
  380 mg
• Japanese seaperch (raw)
  
  380 mg
• Masu salmon (raw)
  
  380 mg
• Pink salmon (canned in brine)
  
  380 mg
• Pink salmon (salted)
  
  380 mg
• Dogfish (raw)
  
  370 mg
• Chum salmon (aramaki baked)
  
  360 mg