Fishes and Shellfishes High in Oleic acid (161st - 180th) (per 100 g edible portion)

• Char (cultured, raw)
  
  680 mg
• Brownstriped mackerel scad (raw)
  
  680 mg
• Pacific herring (ovary, raw)
  
  640 mg
• Fat greenling (raw)
  
  630 mg
• Japanese seaperch (raw)
  
  620 mg
• Horse mackerel (boiled)
  
  620 mg
• Japanese sculpin (tsukudani)
  
  610 mg
• Striped mullet (raw)
  
  600 mg
• Chum salmon (raw)
  
  600 mg
• Walleye pollack (tarako, baked)
  
  590 mg
• Firefly squid (tsukudani)
  
  580 mg
• Sockeye salmon (raw)
  
  570 mg
• Sea urchin (tsubu-uni)
  
  560 mg
• Ayu sweetfish (wild, baked)
  
  560 mg
• Brownstriped mackerel scad (baked)
  
  560 mg
• Abalone (shiokara)
  
  550 mg
• Atka mackerel (raw)
  
  550 mg
• Yellow sea bream (raw)
  
  540 mg
• Pond smelt (tsukudani)
  
  530 mg
• Young bluefin tuna (raw)
  
  530 mg