Fishes and Shellfishes Low in Palmitoleic acid (141st - 160th) (per 100 g edible portion)

• Croaker (raw)
  
  56 mg
• Skipjack, Processed product (kezuri-bushi)
  
  57 mg
• Skipjack, Canned product (flaked meat in oil)
  
  59 mg
• Striped marlin (raw)
  
  60 mg
• Brown sole (raw)
  
  60 mg
• Short-necked clam, Canned product (in brine)
  
  62 mg
• Fish paste product (yakinuki-kamaboko)
  
  63 mg
• Mussel (raw)
  
  64 mg
• Scallop (boiled)
  
  64 mg
• Brownstriped mackerel scad (kusaya)
  
  67 mg
• Japanese dace (raw)
  
  68 mg
• Brown sole (boiled)
  
  69 mg
• Opossum shrimp (tsukudani)
  
  70 mg
• Matsubara's red rockfish (raw)
  
  74 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  74 mg
• Sakura shrimp (niboshi)
  
  74 mg
• Japanese icefish (raw)
  
  75 mg
• Yellowfin goby (kanroni)
  
  75 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  75 mg
• Mantis shrimp (boiled)
  
  75 mg