Fishes and Shellfishes Low in Palmitoleic acid (221st - 240th) (per 100 g edible portion)

• Tile fish (boiled)
  
  220 mg
• Big-eye sardine (raw)
  
  220 mg
• Big-eye sardine (maruboshi)
  
  220 mg
• Dried flounder
  
  220 mg
• Bastard halibut (cultured, raw)
  
  220 mg
• Masu trout (cultured, raw)
  
  220 mg
• Horse mackerel (baked)
  
  230 mg
• Swordfish (raw)
  
  230 mg
• Sockeye salmon (baked)
  
  230 mg
• Pond smelt (tsukudani)
  
  230 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  240 mg
• Japanese sculpin (tsukudani)
  
  240 mg
• Skipjack (caught in autumn, raw)
  
  240 mg
• Pink salmon (raw)
  
  240 mg
• Atka mackerel (raw)
  
  240 mg
• Brownstriped mackerel scad (baked)
  
  250 mg
• Chum salmon (boiled)
  
  250 mg
• Crucian carp (raw)
  
  250 mg
• Gurnard (raw)
  
  250 mg
• Sea urchin (raw gonads)
  
  250 mg