Fishes and Shellfishes High in Oleic acid (101st - 120th) (per 100 g edible portion)

• Pacific herring (ovary, dried)
  
  1300 mg
• Masu salmon (raw)
  
  1300 mg
• Japanese pilchard, Canned product (with seasoning)
  
  1300 mg
• Atlantic horse mackerel (baked)
  
  1300 mg
• Horse mackerel (hirakiboshi, raw)
  
  1300 mg
• Yellowstriped butterfish (raw)
  
  1200 mg
• Pacific saury (mirinboshi)
  
  1200 mg
• Chum salmon (aramaki baked)
  
  1200 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1200 mg
• Mezashi (raw)
  
  1200 mg
• Japanese parrot fish (raw)
  
  1200 mg
• Atlantic horse mackerel (boiled)
  
  1200 mg
• Atlantic horse mackerel (raw)
  
  1200 mg
• Atka mackerel (hirakiboshi)
  
  1100 mg
• Pacific saury (raw)
  
  1100 mg
• Pink salmon (baked)
  
  1100 mg
• Angry rockfish (raw)
  
  1100 mg
• Ayu sweetfish (wild, viscera, baked)
  
  1100 mg
• Pacific saury (canned product, with seasoning)
  
  1000 mg
• Pink salmon (salted)
  
  1000 mg