Fishes and Shellfishes Low in Oleic acid (61st - 80th) (per 100 g edible portion)

• Abalone (canned in brine)
  
  31 mg
• Japanese scallop (cultured, raw)
  
  31 mg
• Squid, Processed product (canned with seasoning)
  
  31 mg
• Pacific cod (baked)
  
  32 mg
• Purple puffer (raw)
  
  32 mg
• Northern shrimp (raw)
  
  32 mg
• Walleye pollack (sukimidara)
  
  33 mg
• Yellowfin tuna (raw)
  
  34 mg
• Tiger prawn (cultured, boiled)
  
  34 mg
• Squid, Processed product (saki-ika)
  
  34 mg
• Blue shark (raw)
  
  36 mg
• Spangled emperor (raw)
  
  36 mg
• Hard clam (boiled)
  
  36 mg
• King crab (raw)
  
  36 mg
• Scallop (raw)
  
  37 mg
• Golden-thread (surimi)
  
  38 mg
• Scorpion fish (raw)
  
  38 mg
• Snow crab (canned in brine)
  
  38 mg
• Pond snail (raw)
  
  39 mg
• Mussel (raw)
  
  40 mg