Fishes and Shellfishes Low in Palmitoleic acid (281st - 300th) (per 100 g edible portion)

• Oyster (canned in oil, smoked)
  
  420 mg
• Striped jack (cultured, raw)
  
  430 mg
• Chum salmon (canned in brine)
  
  440 mg
• Spanish mackerel (raw)
  
  440 mg
• Pacific herring (ovary, dried)
  
  440 mg
• Horse mackerel (hirakiboshi, raw)
  
  450 mg
• With ovary (raw)
  
  450 mg
• Pacific saury (canned product, kabayaki)
  
  450 mg
• Mackerel (raw)
  
  470 mg
• Pacific saury (baked)
  
  470 mg
• Japanese bluefish (raw)
  
  470 mg
• Mackerel (canned products, in brine)
  
  480 mg
• Spanish mackerel (baked)
  
  490 mg
• Japanese sculpin (boiled)
  
  500 mg
• Barracuda (raw)
  
  500 mg
• Chum salmon (shiozake)
  
  500 mg
• With ovary (boiled)
  
  510 mg
• Yellowstriped butterfish (raw)
  
  510 mg
• Atka mackerel (hirakiboshi)
  
  510 mg
• Silver pomfret (raw)
  
  510 mg