Fishes and Shellfishes Low in Palmitoleic acid (181st - 200th) (per 100 g edible portion)

• Marbled sole (raw)
  
  120 mg
• Mackerel (saba-bushi)
  
  120 mg
• Japanese anchovy (tazukuri)
  
  130 mg
• Crimson sea bream (raw)
  
  130 mg
• Abalone (shiokara)
  
  130 mg
• Hard clam (tsukudani)
  
  130 mg
• Firefly squid (tsukudani)
  
  130 mg
• Tile fish (baked)
  
  140 mg
• Frigate mackerel (raw)
  
  140 mg
• Walleye pollack (tarako, raw)
  
  140 mg
• Pond smelt (ameni)
  
  140 mg
• Fish paste product (fish ham)
  
  140 mg
• Sockeye salmon (smoked)
  
  150 mg
• Young bluefin tuna (raw)
  
  150 mg
• Ark shell (canned with seasoning)
  
  150 mg
• Horse mackerel (raw)
  
  160 mg
• Amago salmon (cultured, raw)
  
  160 mg
• Pacific Ocean perch (raw)
  
  160 mg
• Yellow sea bream (raw)
  
  160 mg
• Tuna, Canned product (flaked white meat in oil)
  
  160 mg