Fishes and Shellfishes Low in Oleic acid (101st - 120th) (per 100 g edible portion)

• Short-necked clam, Canned product (in brine)
  
  69 mg
• Albacore (raw)
  
  72 mg
• Snow crab (boiled)
  
  75 mg
• Fish paste product (kanifumi-kamaboko)
  
  75 mg
• Loach (boiled)
  
  76 mg
• Opossum shrimp (shiokara)
  
  79 mg
• Short-necked clam, Canned product (with seasoning)
  
  80 mg
• Oyster (cultured, raw)
  
  83 mg
• Ark shell (canned with seasoning)
  
  83 mg
• Squid, Processed product (ika-arare)
  
  83 mg
• Chum salmon (mefun)
  
  85 mg
• Pacific cod (milt)
  
  85 mg
• Tuna, Canned product (flaked light meat in brine)
  
  85 mg
• Croaker (raw)
  
  86 mg
• Short-necked clam (tsukudani)
  
  86 mg
• Croaker (baked)
  
  87 mg
• Hake (raw)
  
  87 mg
• Loach (raw)
  
  88 mg
• Hard clam (tsukudani)
  
  88 mg
• Abalone (steamed and dried)
  
  91 mg