Fishes and Shellfishes Low in Stearic acid (221st - 240th) (per 100 g edible portion)

• Japanese seaperch (raw)
  
  140 mg
• Sandfish (raw)
  
  140 mg
• Sea urchin (tsubu-uni)
  
  140 mg
• Fish paste product (yakinuki-kamaboko)
  
  140 mg
• Fish paste product (yaki-chikuwa)
  
  140 mg
• Tile fish (boiled)
  
  150 mg
• Angry rockfish (raw)
  
  150 mg
• Japanese sculpin (boiled)
  
  150 mg
• Rainbow trout (cultured in freshwater, raw)
  
  150 mg
• Masu trout (cultured, raw)
  
  150 mg
• Pond smelt (tsukudani)
  
  150 mg
• Fish paste product (satsuma-age)
  
  150 mg
• With ovary (raw)
  
  160 mg
• Pink salmon (raw)
  
  160 mg
• Skipjack, Processed product (katsuo-bushi)
  
  170 mg
• Pacific herring (raw)
  
  170 mg
• Fish paste product (tsumire)
  
  170 mg
• Japanese anchovy (niboshi)
  
  180 mg
• Japanese sculpin (tsukudani)
  
  180 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  180 mg