Fishes and Shellfishes High in Fatty acids (Monounsaturated) (1st - 20th) (per 100 g edible portion)

• Anglerfish (liver, raw)
  
  18.44 g
• Ayu sweetfish (cultured, viscera, raw)
  
  17.35 g
• Ayu sweetfish (cultured, viscera, baked)
  
  16.71 g
• Southern black cod (raw)
  
  13.33 g
• Japanese eel (shirayaki)
  
  11.95 g
• Pacific herring (smoked)
  
  11.43 g
• Southern bluefin tuna (fatty meat, raw)
  
  11.27 g
• Atlantic mackerel (baked)
  
  10.78 g
• Kichiji rockfish (raw)
  
  10.65 g
• Atlantic mackerel (boiled)
  
  10.56 g
• Pacific saury (raw)
  
  10.44 g
• Atlantic mackerel (raw)
  
  10.29 g
• Pacific saury (mirinboshi)
  
  10.28 g
• Bluefin tuna (fatty meat, raw)
  
  10.2 g
• Carp (cultured, viscera, raw)
  
  10.06 g
• Mackerel, Processed product (hirakiboshi)
  
  10.01 g
• Japanese eel (kabayaki)
  
  9.85 g
• Sablefish (raw)
  
  9.72 g
• Lamprey (raw)
  
  9.57 g
• Pacific herring (hirakiboshi)
  
  9.21 g