Fishes and Shellfishes Low in Palmitoleic acid (361st - 380th) (per 100 g edible portion)

• Carp (cultured, raw)
  
  1000 mg
• Yellowtail (mature, baked)
  
  1000 mg
• Ayu sweetfish (cultured, baked)
  
  1100 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1100 mg
• Sablefish (raw)
  
  1100 mg
• Atlantic salmon (cultured, baked)
  
  1100 mg
• Mackerel, Processed product (shimesaba)
  
  1100 mg
• Pacific herring (migaki-nishin)
  
  1100 mg
• Japanese pilchard (namaboshi)
  
  1200 mg
• Pacific herring (smoked)
  
  1200 mg
• Southern bluefin tuna (fatty meat, raw)
  
  1200 mg
• Ayu sweetfish (wild, viscera, baked)
  
  1300 mg
• Mackerel, Processed product (hirakiboshi)
  
  1300 mg
• Japanese eel (kabayaki)
  
  1400 mg
• Hairtail (raw)
  
  1400 mg
• Carp (cultured, viscera, raw)
  
  1600 mg
• Pacific herring (hirakiboshi)
  
  1600 mg
• Southern black cod (raw)
  
  1600 mg
• Lamprey (raw)
  
  1600 mg
• Kichiji rockfish (raw)
  
  1700 mg