Fishes and Shellfishes Low in Palmitoleic acid (261st - 280th) (per 100 g edible portion)

• Conger pike (raw)
  
  330 mg
• Three-line grunt (raw)
  
  340 mg
• Red sea bream (wild, raw)
  
  340 mg
• Atlantic horse mackerel (raw)
  
  350 mg
• Angry rockfish (raw)
  
  350 mg
• Japanese pilchard (shioiwashi)
  
  360 mg
• Alfonsino (raw)
  
  360 mg
• Chum salmon (aramaki baked)
  
  360 mg
• Dogfish (raw)
  
  370 mg
• Pink salmon (salted)
  
  380 mg
• Pink salmon (canned in brine)
  
  380 mg
• Masu salmon (raw)
  
  380 mg
• Japanese seaperch (raw)
  
  380 mg
• Atka mackerel (salted)
  
  380 mg
• Sandfish (raw)
  
  390 mg
• Atlantic horse mackerel (baked)
  
  400 mg
• Ayu sweetfish (wild, baked)
  
  400 mg
• Tatamiiwashi
  
  410 mg
• Japanese sculpin (raw)
  
  410 mg
• Willow shiner (raw)
  
  410 mg