Fishes and Shellfishes High in Oleic acid (81st - 100th) (per 100 g edible portion)

• Butterfish (raw)
  
  1800 mg
• Horse mackerel (hirakiboshi, baked)
  
  1800 mg
• Dogfish (raw)
  
  1700 mg
• Mackerel, Processed product (shiosaba)
  
  1700 mg
• Gizzard shad (amazu-zuke)
  
  1700 mg
• Japanese pilchard (raw)
  
  1600 mg
• Japanese anchovy (raw)
  
  1600 mg
• Black sea bream (raw)
  
  1500 mg
• Silver warehou (raw)
  
  1500 mg
• Atlantic capelin (semi-dried, baked)
  
  1500 mg
• Gizzard shad (raw)
  
  1500 mg
• Barracuda (raw)
  
  1500 mg
• Japanese pilchard (baked)
  
  1500 mg
• Japanese pilchard (boiled)
  
  1500 mg
• Tilapia (raw)
  
  1400 mg
• Striped jack (cultured, raw)
  
  1400 mg
• Atlantic capelin (semi-dried, raw)
  
  1400 mg
• Japanese eel (viscera, raw)
  
  1400 mg
• Ayu sweetfish (cultured, raw)
  
  1400 mg
• Sandfish (raw)
  
  1300 mg