Fishes and Shellfishes High in Stearic acid (301st - 320th) (per 100 g edible portion)

• Japanese common squid (baked)
  
  30 mg
• Oyster (cultured, raw)
  
  30 mg
• Blue shark (raw)
  
  30 mg
• Golden-thread (surimi)
  
  30 mg
• Japanese common squid (boiled)
  
  29 mg
• Skipjack (caught in spring, raw)
  
  28 mg
• Japanese common squid (raw)
  
  27 mg
• Ivory shell (raw)
  
  27 mg
• Fish paste product (kanifumi-kamaboko)
  
  26 mg
• Ocellated octopus (raw)
  
  26 mg
• Opossum shrimp (tsukudani)
  
  25 mg
• Scallop (raw)
  
  25 mg
• Hard clam (baked)
  
  25 mg
• Topshell (canned with seasoning)
  
  25 mg
• Pacific cod (denbu)
  
  25 mg
• Antarctic krill (boiled)
  
  24 mg
• Common octopus (raw)
  
  23 mg
• Yellowfin tuna (raw)
  
  22 mg
• Purple puffer (raw)
  
  22 mg
• Common octopus (boiled)
  
  21 mg