Fishes and Shellfishes High in Oleic acid (61st - 80th) (per 100 g edible portion)

• Atlantic salmon (cultured, raw)
  
  2400 mg
• Coho salmon (cultured, baked)
  
  2400 mg
• Striped mullet (karasumi)
  
  2300 mg
• Spanish mackerel (raw)
  
  2300 mg
• Red sea bream (cultured, baked)
  
  2200 mg
• Red sea bream (cultured, boiled)
  
  2200 mg
• Spanish mackerel (baked)
  
  2200 mg
• Chum salmon (shiozake)
  
  2200 mg
• Ayu sweetfish (cultured, baked)
  
  2200 mg
• Swordfish (raw)
  
  2100 mg
• Masu salmon (baked)
  
  2000 mg
• Japanese bluefish (boiled)
  
  1900 mg
• Mackerel (canned products, in brine)
  
  1900 mg
• Coho salmon (cultured, raw)
  
  1900 mg
• Ayu sweetfish (wild, viscera, raw)
  
  1900 mg
• Red sea bream (cultured, raw)
  
  1800 mg
• Chum salmon (canned in brine)
  
  1800 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1800 mg
• Mirinboshi (japanese pilchard)
  
  1800 mg
• Japanese pilchard (namaboshi)
  
  1800 mg