Fishes and Shellfishes Low in Oleic acid (221st - 240th) (per 100 g edible portion)

• Japanese sculpin (tsukudani)
  
  610 mg
• Horse mackerel (boiled)
  
  620 mg
• Japanese seaperch (raw)
  
  620 mg
• Fat greenling (raw)
  
  630 mg
• Pacific herring (ovary, raw)
  
  640 mg
• Brownstriped mackerel scad (raw)
  
  680 mg
• Char (cultured, raw)
  
  680 mg
• Chum salmon (boiled)
  
  680 mg
• Horse mackerel (baked)
  
  690 mg
• Gurnard (raw)
  
  690 mg
• Girella (raw)
  
  700 mg
• Firefly squid (seasoned and smoked)
  
  700 mg
• Pacific saury (canned product, kabayaki)
  
  710 mg
• Squid, Processed product (kiriika-ameni)
  
  710 mg
• Goldstriped amberjack (raw)
  
  720 mg
• Three-line grunt (raw)
  
  730 mg
• Conger pike (raw)
  
  730 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  740 mg
• Amberjack (raw)
  
  740 mg
• Chum salmon (baked)
  
  740 mg