Fishes and Shellfishes Low in Palmitoleic acid (321st - 340th) (per 100 g edible portion)

• Mackerel (baked)
  
  640 mg
• Common Japanese conger (raw)
  
  650 mg
• Japanese parrot fish (raw)
  
  650 mg
• Pacific saury (hirakiboshi)
  
  660 mg
• Pacific saury (canned product, with seasoning)
  
  670 mg
• Coho salmon (cultured, baked)
  
  690 mg
• Red sea bream (cultured, baked)
  
  690 mg
• Ayu sweetfish (cultured, raw)
  
  710 mg
• Pacific saury (mirinboshi)
  
  710 mg
• Red sea bream (cultured, boiled)
  
  710 mg
• Mirinboshi (japanese pilchard)
  
  720 mg
• Mezashi (baked)
  
  730 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  730 mg
• Gizzard shad (raw)
  
  750 mg
• Japanese pilchard, Canned product (with seasoning)
  
  770 mg
• Ayu sweetfish (uruka)
  
  780 mg
• Sandfish (namaboshi)
  
  800 mg
• Chinook salmon (baked)
  
  810 mg
• Pacific herring (raw)
  
  820 mg
• Yellowtail (young, cultured, raw)
  
  820 mg