Fishes and Shellfishes Low in Oleic acid (261st - 280th) (per 100 g edible portion)

• Mirinboshi (anchovy)
  
  950 mg
• Pacific saury (baked)
  
  950 mg
• Red sea bream (wild, raw)
  
  950 mg
• Masu trout (cultured, raw)
  
  950 mg
• Chum salmon (aramaki raw)
  
  990 mg
• Pacific saury (hirakiboshi)
  
  990 mg
• With ovary (boiled)
  
  1000 mg
• Pink salmon (salted)
  
  1000 mg
• Pacific saury (canned product, with seasoning)
  
  1000 mg
• Ayu sweetfish (wild, viscera, baked)
  
  1100 mg
• Angry rockfish (raw)
  
  1100 mg
• Pink salmon (baked)
  
  1100 mg
• Pacific saury (raw)
  
  1100 mg
• Atka mackerel (hirakiboshi)
  
  1100 mg
• Atlantic horse mackerel (raw)
  
  1200 mg
• Atlantic horse mackerel (boiled)
  
  1200 mg
• Japanese parrot fish (raw)
  
  1200 mg
• Mezashi (raw)
  
  1200 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1200 mg
• Chum salmon (aramaki baked)
  
  1200 mg