Fishes and Shellfishes Low in Palmitoleic acid (341st - 360th) (per 100 g edible portion)

• Caviar (salted product)
  
  840 mg
• Atlantic mackerel (raw)
  
  840 mg
• Atlantic salmon (cultured, raw)
  
  850 mg
• Rainbow trout (cultured in sea, raw)
  
  850 mg
• Atlantic capelin (semi-dried, baked)
  
  860 mg
• Atlantic mackerel (baked)
  
  870 mg
• Common Japanese conger (steamed)
  
  880 mg
• Atlantic mackerel (boiled)
  
  880 mg
• Atlantic capelin (semi-dried, raw)
  
  890 mg
• Chum salmon (sujiko)
  
  910 mg
• Yellowtail (mature, raw)
  
  910 mg
• Mezashi (raw)
  
  920 mg
• Gizzard shad (amazu-zuke)
  
  940 mg
• Japanese anchovy (raw)
  
  950 mg
• Chum salmon (ikura)
  
  950 mg
• Pale chub (raw)
  
  960 mg
• Carp (cultured, boiled)
  
  960 mg
• Japanese eel (cultured, raw)
  
  970 mg
• Rainbow trout (cultured in sea, baked)
  
  980 mg
• Bluefin tuna (fatty meat, raw)
  
  990 mg