Fishes and Shellfishes High in Oleic acid (281st - 300th) (per 100 g edible portion)

• Short-necked clam, Canned product (with seasoning)
  
  80 mg
• Opossum shrimp (shiokara)
  
  79 mg
• Loach (boiled)
  
  76 mg
• Fish paste product (kanifumi-kamaboko)
  
  75 mg
• Snow crab (boiled)
  
  75 mg
• Albacore (raw)
  
  72 mg
• Short-necked clam, Canned product (in brine)
  
  69 mg
• Skipjack, Processed product (namari)
  
  68 mg
• Sea squirt (raw)
  
  65 mg
• Blue sprat (raw)
  
  65 mg
• Lizardfish (raw)
  
  65 mg
• Scallop (boiled)
  
  63 mg
• Squid, Processed product (surume)
  
  62 mg
• King crab (boiled)
  
  61 mg
• Shirasuboshi (mild dried)
  
  59 mg
• Sea cucumber (konowata)
  
  58 mg
• Fish paste product (mushi-kamaboko)
  
  56 mg
• Apple snail (canned in brine)
  
  50 mg
• Japanese surfsmelt (raw)
  
  49 mg
• Bar-tailed flathead (raw)
  
  48 mg