Fishes and Shellfishes High in Stearic acid (121st - 140th) (per 100 g edible portion)

• Skipjack (caught in autumn, raw)
  
  230 mg
• Mirinboshi (anchovy)
  
  230 mg
• Tatamiiwashi
  
  230 mg
• Horse mackerel (boiled)
  
  230 mg
• Conger pike (raw)
  
  220 mg
• Chum salmon (canned in brine)
  
  220 mg
• Big-eye sardine (maruboshi)
  
  220 mg
• Ayu sweetfish (wild, viscera, baked)
  
  220 mg
• Pacific herring (hirakiboshi)
  
  210 mg
• Japanese anchovy (tazukuri)
  
  210 mg
• Big-eye sardine (raw)
  
  210 mg
• Ayu sweetfish (cultured, raw)
  
  210 mg
• Brownstriped mackerel scad (kusaya)
  
  210 mg
• Japanese bluefish (boiled)
  
  200 mg
• Pacific herring (ovary, dried)
  
  200 mg
• Pink salmon (baked)
  
  200 mg
• Squid, Processed product (kiriika-ameni)
  
  190 mg
• Gurnard (raw)
  
  190 mg
• Sandfish (namaboshi)
  
  190 mg
• With ovary (boiled)
  
  190 mg