Fishes and Shellfishes High in Oleic acid (201st - 220th) (per 100 g edible portion)

• Firefly squid (raw)
  
  380 mg
• Sakura shrimp (dried)
  
  370 mg
• Walleye pollack (karashi-mentaiko)
  
  370 mg
• Blue sprat (seasoned and dried)
  
  370 mg
• Fish paste product (tsumire)
  
  350 mg
• Antarctic krill (boiled)
  
  350 mg
• Sea urchin (neri-uni)
  
  340 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  340 mg
• Pacific herring (ovary, salted, desalted)
  
  330 mg
• Pond smelt (ameni)
  
  310 mg
• Big-eye sardine (maruboshi)
  
  310 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  300 mg
• Ayu sweetfish (wild, raw)
  
  290 mg
• Tile fish (baked)
  
  290 mg
• Japanese dace (raw)
  
  280 mg
• Squid, Processed product (shiokara)
  
  270 mg
• Japanese anchovy (tazukuri)
  
  270 mg
• Matsubara's red rockfish (raw)
  
  270 mg
• Frigate mackerel (raw)
  
  260 mg
• Pacific halibut (raw)
  
  260 mg