Fishes and Shellfishes High in Oleic acid (141st - 160th) (per 100 g edible portion)

• Skipjack (caught in autumn, raw)
  
  770 mg
• Japanese pilchard (shioiwashi)
  
  770 mg
• Sockeye salmon (smoked)
  
  760 mg
• Willow shiner (raw)
  
  750 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  750 mg
• Japanese sculpin (raw)
  
  750 mg
• Amago salmon (cultured, raw)
  
  750 mg
• Chum salmon (baked)
  
  740 mg
• Amberjack (raw)
  
  740 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  740 mg
• Conger pike (raw)
  
  730 mg
• Three-line grunt (raw)
  
  730 mg
• Goldstriped amberjack (raw)
  
  720 mg
• Squid, Processed product (kiriika-ameni)
  
  710 mg
• Pacific saury (canned product, kabayaki)
  
  710 mg
• Firefly squid (seasoned and smoked)
  
  700 mg
• Girella (raw)
  
  700 mg
• Gurnard (raw)
  
  690 mg
• Horse mackerel (baked)
  
  690 mg
• Chum salmon (boiled)
  
  680 mg