Fishes and Shellfishes Low in Palmitoleic acid (161st - 180th) (per 100 g edible portion)

• Firefly squid (raw)
  
  76 mg
• Dolphinfish (raw)
  
  77 mg
• Golden-thread (raw)
  
  83 mg
• Short-necked clam (tsukudani)
  
  84 mg
• Tuna, Canned product (flaked white meat in brine)
  
  85 mg
• Pacific herring (ovary, salted, desalted)
  
  87 mg
• Short-necked clam, Canned product (with seasoning)
  
  89 mg
• Squid, Processed product (shiokara)
  
  89 mg
• Pond smelt (raw)
  
  95 mg
• Shrimp, Processed product (tsukudani)
  
  97 mg
• Bastard halibut (wild, raw)
  
  100 mg
• Pacific halibut (raw)
  
  110 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  110 mg
• Sole (raw)
  
  110 mg
• Walleye pollack (karashi-mentaiko)
  
  110 mg
• Barracouta (raw)
  
  110 mg
• Crucian carp (kanroni)
  
  110 mg
• Antarctic krill (boiled)
  
  110 mg
• Fish paste product (datemaki)
  
  110 mg
• Japanese sand lance (ameni)
  
  120 mg