Fishes and Shellfishes High in Stearic acid (21st - 40th) (per 100 g edible portion)

• Mackerel (boiled)
  
  720 mg
• Japanese eel (cultured, raw)
  
  710 mg
• Mackerel, Processed product (shimesaba)
  
  670 mg
• Japanese pilchard (namaboshi)
  
  670 mg
• Mackerel (canned products, miso-ni)
  
  630 mg
• Mackerel (canned productswith seasoning)
  
  610 mg
• Mezashi (raw)
  
  610 mg
• Mackerel (raw)
  
  590 mg
• Rainbow trout (cultured in sea, baked)
  
  590 mg
• Yellowtail (young, cultured, raw)
  
  580 mg
• Tuna, Canned product (flaked white meat in oil)
  
  560 mg
• Red sea bream (cultured, boiled)
  
  560 mg
• Chinook salmon (baked)
  
  560 mg
• Kichiji rockfish (raw)
  
  560 mg
• Japanese pilchard, Canned product (kabayaki)
  
  560 mg
• Red sea bream (cultured, baked)
  
  550 mg
• Horse mackerel (hirakiboshi, raw)
  
  540 mg
• Atlantic salmon (cultured, baked)
  
  530 mg
• Chum salmon (sujiko)
  
  530 mg
• Japanese pilchard (baked)
  
  530 mg