Fishes and Shellfishes Low in Stearic acid (181st - 200th) (per 100 g edible portion)

• Pale chub (raw)
  
  96 mg
• Sockeye salmon (raw)
  
  96 mg
• Fat greenling (raw)
  
  100 mg
• Char (cultured, raw)
  
  100 mg
• Striped mullet (raw)
  
  100 mg
• Tuna, Canned product (flaked white meat in brine)
  
  100 mg
• Tile fish (baked)
  
  110 mg
• Japanese sand lance (niboshi)
  
  110 mg
• Dried flounder
  
  110 mg
• Chum salmon (boiled)
  
  110 mg
• Dolphinfish (raw)
  
  110 mg
• Shishamo smelt (semi-dried, baked)
  
  110 mg
• Sakura shrimp (dried)
  
  110 mg
• Firefly squid (tsukudani)
  
  110 mg
• Amago salmon (cultured, raw)
  
  120 mg
• Chum salmon (baked)
  
  120 mg
• Sockeye salmon (baked)
  
  120 mg
• Sockeye salmon (smoked)
  
  120 mg
• Shishamo smelt (semi-dried, raw)
  
  120 mg
• Atlantic capelin (semi-dried, raw)
  
  120 mg