Fishes and Shellfishes High in Oleic acid (21st - 40th) (per 100 g edible portion)

• Pacific herring (migaki-nishin)
  
  4500 mg
• Southern bluefin tuna (fatty meat, raw)
  
  4400 mg
• Tuna, Canned product (flaked white meat in oil)
  
  4000 mg
• Chinook salmon (baked)
  
  3700 mg
• Common Japanese conger (steamed)
  
  3700 mg
• Rainbow trout (cultured in sea, baked)
  
  3500 mg
• Oyster (canned in oil, smoked)
  
  3300 mg
• Mackerel (baked)
  
  3200 mg
• Rainbow trout (cultured in sea, raw)
  
  3100 mg
• Carp (cultured, raw)
  
  3100 mg
• Silver pomfret (raw)
  
  3000 mg
• Pacific herring (hirakiboshi)
  
  3000 mg
• Atlantic salmon (cultured, baked)
  
  3000 mg
• Pacific herring (smoked)
  
  2900 mg
• Mackerel, Processed product (shimesaba)
  
  2900 mg
• Mackerel (boiled)
  
  2900 mg
• Fish paste product (datemaki)
  
  2800 mg
• Japanese bluefish (raw)
  
  2800 mg
• Pacific herring (raw)
  
  2800 mg
• Mackerel (canned products, miso-ni)
  
  2800 mg