Fishes and Shellfishes Low in Oleic acid (41st - 60th) (per 100 g edible portion)

• Pacific cod (raw)
  
  21 mg
• Black scraper (raw)
  
  22 mg
• Walleye pollack (raw)
  
  22 mg
• Oriental shrimp (raw)
  
  22 mg
• Giant tiger shrimp (cultured, raw)
  
  22 mg
• Blue crab (raw)
  
  22 mg
• Squid, Processed product (seasoned and smoked)
  
  22 mg
• Shiba shrimp (raw)
  
  23 mg
• Fish paste product (naruto)
  
  23 mg
• Southern blue whiting (raw)
  
  24 mg
• Spear squid (raw)
  
  24 mg
• Ocellate puffer (cultured, raw)
  
  26 mg
• King crab (canned in brine)
  
  26 mg
• Fish paste product (kobumaki-kamaboko)
  
  26 mg
• Jackknife clam (raw)
  
  27 mg
• Ocellated octopus (raw)
  
  27 mg
• Hard clam (baked)
  
  29 mg
• Adductor muscle (niboshi)
  
  29 mg
• Flying squid (raw)
  
  29 mg
• Tiger prawn (cultured, baked)
  
  30 mg