Fishes and Shellfishes Low in Palmitoleic acid (241st - 260th) (per 100 g edible portion)

• Blue sprat (seasoned and dried)
  
  260 mg
• Chum salmon (baked)
  
  260 mg
• Sea urchin (tsubu-uni)
  
  260 mg
• Ayu sweetfish (wild, raw)
  
  270 mg
• Pink salmon (baked)
  
  270 mg
• Girella (raw)
  
  270 mg
• Brownstriped mackerel scad (raw)
  
  280 mg
• Barracuda (baked)
  
  280 mg
• Crucian carp (boiled)
  
  280 mg
• Black rockfish (raw)
  
  280 mg
• Japanese sand lance (raw)
  
  290 mg
• Japanese anchovy (niboshi)
  
  290 mg
• Chum salmon (aramaki raw)
  
  290 mg
• Tilapia (raw)
  
  290 mg
• Japanese bluefish (boiled)
  
  300 mg
• Fat greenling (raw)
  
  310 mg
• Atlantic horse mackerel (boiled)
  
  320 mg
• Butterfish (raw)
  
  320 mg
• Japanese pilchard (maruboshi)
  
  320 mg
• Silver warehou (raw)
  
  330 mg