Fishes and Shellfishes High in Oleic acid (1st - 20th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, raw)
  
  10000 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  9800 mg
• Japanese eel (shirayaki)
  
  8900 mg
• Southern black cod (raw)
  
  8000 mg
• Carp (cultured, viscera, raw)
  
  7200 mg
• Lamprey (raw)
  
  6700 mg
• Japanese eel (kabayaki)
  
  6500 mg
• Anglerfish (liver, raw)
  
  6300 mg
• Japanese eel (cultured, raw)
  
  5900 mg
• Mackerel, Processed product (hirakiboshi)
  
  5700 mg
• Kichiji rockfish (raw)
  
  5700 mg
• Lamprey (dried)
  
  5300 mg
• Skipjack, Canned product (flaked meat in oil)
  
  5300 mg
• Caviar (salted product)
  
  5200 mg
• Japanese pilchard, Canned product (in oil)
  
  5200 mg
• Hairtail (raw)
  
  5000 mg
• Sablefish (raw)
  
  4800 mg
• Tuna, Canned product (flaked light meat in oil)
  
  4700 mg
• Bluefin tuna (fatty meat, raw)
  
  4700 mg
• Carp (cultured, boiled)
  
  4600 mg