Fishes and Shellfishes Low in Oleic acid (161st - 180th) (per 100 g edible portion)

• Brownstriped mackerel scad (kusaya)
  
  240 mg
• Striped marlin (raw)
  
  240 mg
• Hoki (raw)
  
  240 mg
• Skipjack, Processed product (kezuri-bushi)
  
  250 mg
• Yellowfin goby (tsukudani)
  
  250 mg
• Japanese sand lance (niboshi)
  
  260 mg
• Japanese anchovy (niboshi)
  
  260 mg
• Pacific halibut (raw)
  
  260 mg
• Frigate mackerel (raw)
  
  260 mg
• Matsubara's red rockfish (raw)
  
  270 mg
• Japanese anchovy (tazukuri)
  
  270 mg
• Squid, Processed product (shiokara)
  
  270 mg
• Japanese dace (raw)
  
  280 mg
• Tile fish (baked)
  
  290 mg
• Ayu sweetfish (wild, raw)
  
  290 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  300 mg
• Big-eye sardine (maruboshi)
  
  310 mg
• Pond smelt (ameni)
  
  310 mg
• Pacific herring (ovary, salted, desalted)
  
  330 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  340 mg