Fishes and Shellfishes High in Palmitoleic acid (161st - 180th) (per 100 g edible portion)

• Horse mackerel (baked)
  
  230 mg
• Masu trout (cultured, raw)
  
  220 mg
• Bastard halibut (cultured, raw)
  
  220 mg
• Dried flounder
  
  220 mg
• Big-eye sardine (maruboshi)
  
  220 mg
• Big-eye sardine (raw)
  
  220 mg
• Tile fish (boiled)
  
  220 mg
• Chum salmon (raw)
  
  210 mg
• Tile fish (raw)
  
  210 mg
• Goldstriped amberjack (raw)
  
  200 mg
• Rainbow trout (cultured in freshwater, raw)
  
  200 mg
• Mirinboshi (anchovy)
  
  200 mg
• Japanese sand lance (niboshi)
  
  200 mg
• Horse mackerel (boiled)
  
  200 mg
• Fish paste product (fish sausage)
  
  190 mg
• Pacific herring (ovary, raw)
  
  190 mg
• Japanese eel (viscera, raw)
  
  190 mg
• Walleye pollack (tarako, baked)
  
  180 mg
• Antarctic krill (raw)
  
  170 mg
• Sea urchin (neri-uni)
  
  170 mg