Fishes and Shellfishes Low in Oleic acid (361st - 380th) (per 100 g edible portion)

• Oyster (canned in oil, smoked)
  
  3300 mg
• Rainbow trout (cultured in sea, baked)
  
  3500 mg
• Common Japanese conger (steamed)
  
  3700 mg
• Chinook salmon (baked)
  
  3700 mg
• Tuna, Canned product (flaked white meat in oil)
  
  4000 mg
• Southern bluefin tuna (fatty meat, raw)
  
  4400 mg
• Pacific herring (migaki-nishin)
  
  4500 mg
• Carp (cultured, boiled)
  
  4600 mg
• Bluefin tuna (fatty meat, raw)
  
  4700 mg
• Tuna, Canned product (flaked light meat in oil)
  
  4700 mg
• Sablefish (raw)
  
  4800 mg
• Hairtail (raw)
  
  5000 mg
• Japanese pilchard, Canned product (in oil)
  
  5200 mg
• Caviar (salted product)
  
  5200 mg
• Skipjack, Canned product (flaked meat in oil)
  
  5300 mg
• Lamprey (dried)
  
  5300 mg
• Kichiji rockfish (raw)
  
  5700 mg
• Mackerel, Processed product (hirakiboshi)
  
  5700 mg
• Japanese eel (cultured, raw)
  
  5900 mg
• Anglerfish (liver, raw)
  
  6300 mg