Fishes and Shellfishes Low in Palmitoleic acid (101st - 120th) (per 100 g edible portion)

• Skipjack, Processed product (shiokara)
  
  21 mg
• Bar-tailed flathead (raw)
  
  21 mg
• Crab, Processed product (ganzuke)
  
  22 mg
• Skipjack, Processed product (namari-bushi)
  
  23 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  24 mg
• Fish paste product (yaki-chikuwa)
  
  24 mg
• Yellowfin goby (tsukudani)
  
  25 mg
• Hard clam (baked)
  
  25 mg
• Bluefin tuna (lean meat, raw)
  
  26 mg
• Hake (raw)
  
  26 mg
• Japanese argentine (raw)
  
  27 mg
• Firefly squid (boiled)
  
  27 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  31 mg
• Japanese scallop (cultured, raw)
  
  32 mg
• Hard clam (boiled)
  
  32 mg
• Sea squirt (raw)
  
  32 mg
• Shirasuboshi (mild dried)
  
  33 mg
• Skipjack, Processed product (kakuni)
  
  33 mg
• Jackknife clam (raw)
  
  34 mg
• Brown sole (baked)
  
  35 mg