Fishes and Shellfishes Low in Oleic acid (321st - 340th) (per 100 g edible portion)

• Spanish mackerel (baked)
  
  2200 mg
• Red sea bream (cultured, boiled)
  
  2200 mg
• Red sea bream (cultured, baked)
  
  2200 mg
• Spanish mackerel (raw)
  
  2300 mg
• Striped mullet (karasumi)
  
  2300 mg
• Coho salmon (cultured, baked)
  
  2400 mg
• Atlantic salmon (cultured, raw)
  
  2400 mg
• Mackerel (raw)
  
  2400 mg
• Atlantic mackerel (raw)
  
  2400 mg
• Shishamo smelt (semi-dried, baked)
  
  2400 mg
• Yellowtail (mature, raw)
  
  2400 mg
• Fish paste product (fish ham)
  
  2400 mg
• Atlantic mackerel (boiled)
  
  2500 mg
• Atlantic mackerel (baked)
  
  2500 mg
• Mackerel (canned productswith seasoning)
  
  2500 mg
• Catfish (raw)
  
  2500 mg
• Fish paste product (fish sausage)
  
  2500 mg
• Ayu sweetfish (uruka)
  
  2600 mg
• Alfonsino (raw)
  
  2600 mg
• Chum salmon (ikura)
  
  2600 mg