Fishes and Shellfishes High in Oleic acid (121st - 140th) (per 100 g edible portion)

• With ovary (boiled)
  
  1000 mg
• Pacific saury (hirakiboshi)
  
  990 mg
• Chum salmon (aramaki raw)
  
  990 mg
• Masu trout (cultured, raw)
  
  950 mg
• Red sea bream (wild, raw)
  
  950 mg
• Pacific saury (baked)
  
  950 mg
• Mirinboshi (anchovy)
  
  950 mg
• Mezashi (baked)
  
  950 mg
• With ovary (raw)
  
  940 mg
• Pink salmon (raw)
  
  920 mg
• Barracuda (baked)
  
  920 mg
• Japanese sculpin (boiled)
  
  920 mg
• Japanese pilchard, Canned product (in brine)
  
  920 mg
• Pink salmon (canned in brine)
  
  880 mg
• Pale chub (raw)
  
  880 mg
• Atka mackerel (salted)
  
  860 mg
• Tatamiiwashi
  
  850 mg
• Fish paste product (satsuma-age)
  
  810 mg
• Rainbow trout (cultured in freshwater, raw)
  
  790 mg
• Sockeye salmon (baked)
  
  770 mg