Fishes and Shellfishes Low in Palmitoleic acid (301st - 320th) (per 100 g edible portion)

• Mackerel (canned productswith seasoning)
  
  530 mg
• Shishamo smelt (semi-dried, baked)
  
  530 mg
• Japanese pilchard (boiled)
  
  540 mg
• Coho salmon (cultured, raw)
  
  540 mg
• Striped mullet (raw)
  
  550 mg
• Red sea bream (cultured, raw)
  
  560 mg
• Masu salmon (baked)
  
  580 mg
• Mackerel (canned products, miso-ni)
  
  580 mg
• Catfish (raw)
  
  580 mg
• Japanese pilchard (baked)
  
  590 mg
• Chinook salmon (raw)
  
  590 mg
• Japanese pilchard (raw)
  
  610 mg
• Black sea bream (raw)
  
  610 mg
• Japanese pilchard, Canned product (in brine)
  
  620 mg
• Japanese pilchard, Canned product (in oil)
  
  620 mg
• Mackerel (boiled)
  
  620 mg
• Mackerel, Processed product (shiosaba)
  
  620 mg
• Shishamo smelt (semi-dried, raw)
  
  620 mg
• Horse mackerel (hirakiboshi, baked)
  
  630 mg
• Pacific saury (raw)
  
  630 mg