Fishes and Shellfishes High in Fatty acids (Monounsaturated) (61st - 80th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, raw)
  
  4.24 g
• Chum salmon (sujiko)
  
  4.02 g
• Silver pomfret (raw)
  
  3.98 g
• Ayu sweetfish (uruka)
  
  3.95 g
• Oyster (canned in oil, smoked)
  
  3.94 g
• Sandfish (namaboshi)
  
  3.9 g
• Mackerel (canned productswith seasoning)
  
  3.87 g
• Japanese pilchard, Canned product (kabayaki)
  
  3.87 g
• Chum salmon (ikura)
  
  3.82 g
• Alfonsino (raw)
  
  3.8 g
• Ayu sweetfish (cultured, baked)
  
  3.78 g
• Chum salmon (canned in brine)
  
  3.76 g
• Common Japanese conger (raw)
  
  3.7 g
• Japanese pilchard (namaboshi)
  
  3.65 g
• Red sea bream (cultured, boiled)
  
  3.63 g
• Mackerel (raw)
  
  3.62 g
• Red sea bream (cultured, baked)
  
  3.59 g
• Masu salmon (baked)
  
  3.58 g
• Catfish (raw)
  
  3.48 g
• Mackerel (canned products, in brine)
  
  3.47 g