Fishes and Shellfishes Low in Palmitoleic acid (21st - 40th) (per 100 g edible portion)

• Japanese common squid (raw)
  
  2 mg
• Japanese common squid (boiled)
  
  2 mg
• Squid, Processed product (saki-ika)
  
  2 mg
• Anglerfish (raw)
  
  3 mg
• Blue marlin (raw)
  
  3 mg
• Blue shark (raw)
  
  3 mg
• Pacific cod (raw)
  
  3 mg
• Southern blue whiting (raw)
  
  3 mg
• Topshell (canned with seasoning)
  
  3 mg
• Japanese common squid (baked)
  
  3 mg
• Squid, Processed product (seasoned and smoked)
  
  3 mg
• Squid, Processed product (ika-arare)
  
  3 mg
• Common octopus (raw)
  
  3 mg
• Fish paste product (hanpen)
  
  3 mg
• Ray (raw)
  
  4 mg
• Devil stinger (raw)
  
  4 mg
• Walleye pollack (raw)
  
  4 mg
• Pacific cod (baked)
  
  4 mg
• Yellowfin goby (raw)
  
  4 mg
• Ocellate puffer (cultured, raw)
  
  4 mg