Fishes and Shellfishes High in Stearic acid (41st - 60th) (per 100 g edible portion)

• Silver pomfret (raw)
  
  520 mg
• Rainbow trout (cultured in sea, raw)
  
  520 mg
• Japanese pilchard (raw)
  
  520 mg
• Lamprey (dried)
  
  500 mg
• Striped mullet (karasumi)
  
  500 mg
• Fish paste product (datemaki)
  
  490 mg
• Mirinboshi (japanese pilchard)
  
  490 mg
• Japanese pilchard (boiled)
  
  490 mg
• Japanese anchovy (raw)
  
  490 mg
• Atlantic mackerel (baked)
  
  480 mg
• Japanese pilchard, Canned product (with seasoning)
  
  480 mg
• Oyster (canned in oil, smoked)
  
  470 mg
• Alfonsino (raw)
  
  470 mg
• Mezashi (baked)
  
  470 mg
• Chum salmon (ikura)
  
  460 mg
• Coho salmon (cultured, baked)
  
  460 mg
• Atlantic mackerel (boiled)
  
  450 mg
• Atlantic mackerel (raw)
  
  450 mg
• Ayu sweetfish (uruka)
  
  450 mg
• Red sea bream (cultured, raw)
  
  440 mg