Fishes and Shellfishes High in Oleic acid (41st - 60th) (per 100 g edible portion)

• Chinook salmon (raw)
  
  2700 mg
• Chum salmon (sujiko)
  
  2700 mg
• Common Japanese conger (raw)
  
  2700 mg
• Yellowtail (young, cultured, raw)
  
  2600 mg
• Yellowtail (mature, baked)
  
  2600 mg
• Sandfish (namaboshi)
  
  2600 mg
• Shishamo smelt (semi-dried, raw)
  
  2600 mg
• Chum salmon (ikura)
  
  2600 mg
• Alfonsino (raw)
  
  2600 mg
• Ayu sweetfish (uruka)
  
  2600 mg
• Fish paste product (fish sausage)
  
  2500 mg
• Catfish (raw)
  
  2500 mg
• Mackerel (canned productswith seasoning)
  
  2500 mg
• Atlantic mackerel (baked)
  
  2500 mg
• Atlantic mackerel (boiled)
  
  2500 mg
• Fish paste product (fish ham)
  
  2400 mg
• Yellowtail (mature, raw)
  
  2400 mg
• Shishamo smelt (semi-dried, baked)
  
  2400 mg
• Atlantic mackerel (raw)
  
  2400 mg
• Mackerel (raw)
  
  2400 mg