Fishes and Shellfishes Low in Oleic acid (301st - 320th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  1600 mg
• Japanese pilchard (raw)
  
  1600 mg
• Gizzard shad (amazu-zuke)
  
  1700 mg
• Mackerel, Processed product (shiosaba)
  
  1700 mg
• Dogfish (raw)
  
  1700 mg
• Horse mackerel (hirakiboshi, baked)
  
  1800 mg
• Butterfish (raw)
  
  1800 mg
• Japanese pilchard (namaboshi)
  
  1800 mg
• Mirinboshi (japanese pilchard)
  
  1800 mg
• Japanese pilchard, Canned product (kabayaki)
  
  1800 mg
• Chum salmon (canned in brine)
  
  1800 mg
• Red sea bream (cultured, raw)
  
  1800 mg
• Ayu sweetfish (wild, viscera, raw)
  
  1900 mg
• Coho salmon (cultured, raw)
  
  1900 mg
• Mackerel (canned products, in brine)
  
  1900 mg
• Japanese bluefish (boiled)
  
  1900 mg
• Masu salmon (baked)
  
  2000 mg
• Swordfish (raw)
  
  2100 mg
• Ayu sweetfish (cultured, baked)
  
  2200 mg
• Chum salmon (shiozake)
  
  2200 mg