Fishes and Shellfishes High in Stearic acid (141st - 160th) (per 100 g edible portion)

• Skipjack, Processed product (kezuri-bushi)
  
  190 mg
• Japanese pilchard (maruboshi)
  
  190 mg
• Horse mackerel (raw)
  
  190 mg
• Girella (raw)
  
  180 mg
• Yellow sea bream (raw)
  
  180 mg
• Chum salmon (aramaki raw)
  
  180 mg
• Gizzard shad (raw)
  
  180 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  180 mg
• Japanese sculpin (tsukudani)
  
  180 mg
• Japanese anchovy (niboshi)
  
  180 mg
• Fish paste product (tsumire)
  
  170 mg
• Pacific herring (raw)
  
  170 mg
• Skipjack, Processed product (katsuo-bushi)
  
  170 mg
• Pink salmon (raw)
  
  160 mg
• With ovary (raw)
  
  160 mg
• Fish paste product (satsuma-age)
  
  150 mg
• Pond smelt (tsukudani)
  
  150 mg
• Masu trout (cultured, raw)
  
  150 mg
• Rainbow trout (cultured in freshwater, raw)
  
  150 mg
• Japanese sculpin (boiled)
  
  150 mg