Fishes and Shellfishes Low in Stearic acid (201st - 220th) (per 100 g edible portion)

• Yellowfin goby (tsukudani)
  
  120 mg
• Crucian carp (kanroni)
  
  120 mg
• Willow shiner (raw)
  
  120 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  120 mg
• Black rockfish (raw)
  
  120 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  120 mg
• Firefly squid (seasoned and smoked)
  
  120 mg
• Squid, Processed product (surume)
  
  120 mg
• Fish paste product (sumaki-kamaboko)
  
  120 mg
• Striped marlin (raw)
  
  130 mg
• Frigate mackerel (raw)
  
  130 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  130 mg
• Pink salmon (canned in brine)
  
  130 mg
• Atlantic capelin (semi-dried, baked)
  
  130 mg
• Crimson sea bream (raw)
  
  130 mg
• Pond smelt (ameni)
  
  130 mg
• Tile fish (raw)
  
  140 mg
• Japanese sand lance (raw)
  
  140 mg
• Japanese sculpin (raw)
  
  140 mg
• Pink salmon (salted)
  
  140 mg