Fishes and Shellfishes Low in Oleic acid (201st - 220th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  470 mg
• Horse mackerel (raw)
  
  490 mg
• Tile fish (boiled)
  
  490 mg
• Crucian carp (boiled)
  
  490 mg
• Black rockfish (raw)
  
  490 mg
• Japanese sand lance (raw)
  
  500 mg
• Big-eye sardine (raw)
  
  500 mg
• Young bluefin tuna (raw)
  
  530 mg
• Pond smelt (tsukudani)
  
  530 mg
• Yellow sea bream (raw)
  
  540 mg
• Atka mackerel (raw)
  
  550 mg
• Abalone (shiokara)
  
  550 mg
• Brownstriped mackerel scad (baked)
  
  560 mg
• Ayu sweetfish (wild, baked)
  
  560 mg
• Sea urchin (tsubu-uni)
  
  560 mg
• Sockeye salmon (raw)
  
  570 mg
• Firefly squid (tsukudani)
  
  580 mg
• Walleye pollack (tarako, baked)
  
  590 mg
• Chum salmon (raw)
  
  600 mg
• Striped mullet (raw)
  
  600 mg