Fishes and Shellfishes High in Stearic acid (101st - 120th) (per 100 g edible portion)

• Japanese eel (viscera, raw)
  
  290 mg
• Ayu sweetfish (cultured, baked)
  
  290 mg
• Red sea bream (wild, raw)
  
  280 mg
• Carp (cultured, raw)
  
  280 mg
• Tilapia (raw)
  
  260 mg
• Silver warehou (raw)
  
  260 mg
• Amberjack (raw)
  
  260 mg
• Three-line grunt (raw)
  
  260 mg
• Horse mackerel (baked)
  
  260 mg
• Pacific herring (migaki-nishin)
  
  250 mg
• Masu salmon (raw)
  
  250 mg
• Barracuda (baked)
  
  250 mg
• Young bluefin tuna (raw)
  
  230 mg
• Goldstriped amberjack (raw)
  
  230 mg
• Pacific herring (smoked)
  
  230 mg
• Pacific saury (canned product, kabayaki)
  
  230 mg
• Dogfish (raw)
  
  230 mg
• Mackerel (saba-bushi)
  
  230 mg
• Chum salmon (aramaki baked)
  
  230 mg
• Gizzard shad (amazu-zuke)
  
  230 mg