Fishes and Shellfishes High in Stearic acid (81st - 100th) (per 100 g edible portion)

• Pacific saury (baked)
  
  340 mg
• Chum salmon (shiozake)
  
  340 mg
• Barracuda (raw)
  
  340 mg
• Brownstriped mackerel scad (raw)
  
  340 mg
• Caviar (salted product)
  
  330 mg
• Atlantic horse mackerel (raw)
  
  330 mg
• Pacific saury (canned product, with seasoning)
  
  320 mg
• Common Japanese conger (raw)
  
  320 mg
• Atlantic horse mackerel (boiled)
  
  320 mg
• Japanese pilchard, Canned product (in brine)
  
  310 mg
• Japanese pilchard (shioiwashi)
  
  310 mg
• Japanese bluefish (raw)
  
  300 mg
• Striped jack (cultured, raw)
  
  300 mg
• Pacific saury (hirakiboshi)
  
  300 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  300 mg
• Brownstriped mackerel scad (baked)
  
  300 mg
• Catfish (raw)
  
  290 mg
• Black sea bream (raw)
  
  290 mg
• Blue sprat (seasoned and dried)
  
  290 mg
• Swordfish (raw)
  
  290 mg