Fishes and Shellfishes High in Stearic acid (61st - 80th) (per 100 g edible portion)

• Yellowstriped butterfish (raw)
  
  430 mg
• Atlantic salmon (cultured, raw)
  
  430 mg
• Spanish mackerel (raw)
  
  420 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  420 mg
• Common Japanese conger (steamed)
  
  420 mg
• Pacific saury (mirinboshi)
  
  410 mg
• Mackerel, Processed product (shiosaba)
  
  410 mg
• Chinook salmon (raw)
  
  410 mg
• Spanish mackerel (baked)
  
  400 mg
• Ayu sweetfish (wild, viscera, raw)
  
  400 mg
• Carp (cultured, boiled)
  
  390 mg
• Sablefish (raw)
  
  390 mg
• Lamprey (raw)
  
  380 mg
• Mackerel (canned products, in brine)
  
  380 mg
• Butterfish (raw)
  
  370 mg
• Japanese parrot fish (raw)
  
  370 mg
• Atlantic horse mackerel (baked)
  
  370 mg
• Pacific saury (raw)
  
  360 mg
• Masu salmon (baked)
  
  360 mg
• Coho salmon (cultured, raw)
  
  360 mg