Fishes and Shellfishes High in Fatty acids (Monounsaturated) (21st - 40th) (per 100 g edible portion)

• Lamprey (dried)
  
  9.15 g
• Pacific saury (baked)
  
  8.67 g
• Japanese bluefish (raw)
  
  8.59 g
• Mackerel, Processed product (shimesaba)
  
  8.56 g
• Japanese eel (cultured, raw)
  
  8.44 g
• Pacific herring (migaki-nishin)
  
  8.33 g
• Pacific saury (canned product, with seasoning)
  
  7.98 g
• Pacific saury (hirakiboshi)
  
  7.66 g
• Hairtail (raw)
  
  7.26 g
• Pacific herring (raw)
  
  7.18 g
• Japanese pilchard, Canned product (in oil)
  
  6.83 g
• Atlantic salmon (cultured, baked)
  
  6.62 g
• Chinook salmon (baked)
  
  6.57 g
• Mackerel, Processed product (shiosaba)
  
  6.51 g
• Caviar (salted product)
  
  6.36 g
• Carp (cultured, boiled)
  
  6.1 g
• Rainbow trout (cultured in sea, baked)
  
  5.91 g
• Striped mullet (karasumi)
  
  5.71 g
• Japanese bluefish (boiled)
  
  5.65 g
• Pacific saury (canned product, kabayaki)
  
  5.65 g