Fishes and Shellfishes High in Stearic acid (261st - 280th) (per 100 g edible portion)

• Squid, Processed product (ika-arare)
  
  44 mg
• Scallop (boiled)
  
  44 mg
• Walleye pollack (karashi-mentaiko)
  
  44 mg
• Pacific halibut (raw)
  
  44 mg
• Shirasuboshi (mild dried)
  
  44 mg
• Sea cucumber (konowata)
  
  43 mg
• Flying squid (raw)
  
  43 mg
• Oyster (cultured, boiled)
  
  43 mg
• Loach (raw)
  
  42 mg
• Japanese icefish (raw)
  
  42 mg
• Abalone (steamed and dried)
  
  41 mg
• Pacific herring (ovary, salted, desalted)
  
  41 mg
• Loach (boiled)
  
  41 mg
• Ayu sweetfish (wild, raw)
  
  41 mg
• Apple snail (canned in brine)
  
  40 mg
• Squid, Processed product (seasoned and smoked)
  
  39 mg
• Skipjack, Processed product (namari)
  
  39 mg
• Tuna, Canned product (flaked light meat in brine)
  
  38 mg
• Lizardfish (raw)
  
  38 mg
• Sakura shrimp (boiled)
  
  37 mg