Fishes and Shellfishes High in Palmitoleic acid (141st - 160th) (per 100 g edible portion)

• Brownstriped mackerel scad (raw)
  
  280 mg
• Girella (raw)
  
  270 mg
• Pink salmon (baked)
  
  270 mg
• Ayu sweetfish (wild, raw)
  
  270 mg
• Sea urchin (tsubu-uni)
  
  260 mg
• Chum salmon (baked)
  
  260 mg
• Blue sprat (seasoned and dried)
  
  260 mg
• Sea urchin (raw gonads)
  
  250 mg
• Gurnard (raw)
  
  250 mg
• Crucian carp (raw)
  
  250 mg
• Chum salmon (boiled)
  
  250 mg
• Brownstriped mackerel scad (baked)
  
  250 mg
• Atka mackerel (raw)
  
  240 mg
• Pink salmon (raw)
  
  240 mg
• Skipjack (caught in autumn, raw)
  
  240 mg
• Japanese sculpin (tsukudani)
  
  240 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  240 mg
• Pond smelt (tsukudani)
  
  230 mg
• Sockeye salmon (baked)
  
  230 mg
• Swordfish (raw)
  
  230 mg