Fishes and Shellfishes Low in Oleic acid (341st - 360th) (per 100 g edible portion)

• Shishamo smelt (semi-dried, raw)
  
  2600 mg
• Sandfish (namaboshi)
  
  2600 mg
• Yellowtail (mature, baked)
  
  2600 mg
• Yellowtail (young, cultured, raw)
  
  2600 mg
• Common Japanese conger (raw)
  
  2700 mg
• Chum salmon (sujiko)
  
  2700 mg
• Chinook salmon (raw)
  
  2700 mg
• Mackerel (canned products, miso-ni)
  
  2800 mg
• Pacific herring (raw)
  
  2800 mg
• Japanese bluefish (raw)
  
  2800 mg
• Fish paste product (datemaki)
  
  2800 mg
• Mackerel (boiled)
  
  2900 mg
• Mackerel, Processed product (shimesaba)
  
  2900 mg
• Pacific herring (smoked)
  
  2900 mg
• Atlantic salmon (cultured, baked)
  
  3000 mg
• Pacific herring (hirakiboshi)
  
  3000 mg
• Silver pomfret (raw)
  
  3000 mg
• Carp (cultured, raw)
  
  3100 mg
• Rainbow trout (cultured in sea, raw)
  
  3100 mg
• Mackerel (baked)
  
  3200 mg