Fishes and Shellfishes Low in Oleic acid (241st - 260th) (per 100 g edible portion)

• Amago salmon (cultured, raw)
  
  750 mg
• Japanese sculpin (raw)
  
  750 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  750 mg
• Willow shiner (raw)
  
  750 mg
• Sockeye salmon (smoked)
  
  760 mg
• Japanese pilchard (shioiwashi)
  
  770 mg
• Skipjack (caught in autumn, raw)
  
  770 mg
• Sockeye salmon (baked)
  
  770 mg
• Rainbow trout (cultured in freshwater, raw)
  
  790 mg
• Fish paste product (satsuma-age)
  
  810 mg
• Tatamiiwashi
  
  850 mg
• Atka mackerel (salted)
  
  860 mg
• Pale chub (raw)
  
  880 mg
• Pink salmon (canned in brine)
  
  880 mg
• Japanese pilchard, Canned product (in brine)
  
  920 mg
• Japanese sculpin (boiled)
  
  920 mg
• Barracuda (baked)
  
  920 mg
• Pink salmon (raw)
  
  920 mg
• With ovary (raw)
  
  940 mg
• Mezashi (baked)
  
  950 mg