Fishes and Shellfishes High in Stearic acid (321st - 340th) (per 100 g edible portion)

• Freshwater clam (raw)
  
  21 mg
• Sea squirt (shiokara)
  
  20 mg
• Tiger prawn (cultured, raw)
  
  20 mg
• Spear squid (raw)
  
  19 mg
• Tiger prawn (cultured, boiled)
  
  19 mg
• Pond snail (raw)
  
  19 mg
• Bar-tailed flathead (raw)
  
  19 mg
• Hen clam (raw)
  
  18 mg
• Abalone (canned in brine)
  
  18 mg
• Jackknife clam (raw)
  
  18 mg
• Shiba shrimp (raw)
  
  17 mg
• Tiger prawn (cultured, baked)
  
  17 mg
• Hake (raw)
  
  17 mg
• Ray (raw)
  
  17 mg
• Spangled emperor (raw)
  
  16 mg
• Japanese whiting (raw)
  
  16 mg
• Adductor muscle (canned in brine)
  
  15 mg
• Ocellate puffer (cultured, raw)
  
  15 mg
• Pacific cod (milt)
  
  15 mg
• Black scraper (raw)
  
  14 mg