Fishes and Shellfishes Low in Stearic acid (261st - 280th) (per 100 g edible portion)
- Big-eye sardine (maruboshi)
- Chum salmon (canned in brine)
- Conger pike (raw)
- Horse mackerel (boiled)
- Tatamiiwashi
- Mirinboshi (anchovy)
- Skipjack (caught in autumn, raw)
- Gizzard shad (amazu-zuke)
- Chum salmon (aramaki baked)
- Mackerel (saba-bushi)
- Dogfish (raw)
- Pacific saury (canned product, kabayaki)
- Pacific herring (smoked)
- Goldstriped amberjack (raw)
- Young bluefin tuna (raw)
- Barracuda (baked)
- Masu salmon (raw)
- Pacific herring (migaki-nishin)
- Horse mackerel (baked)
- Three-line grunt (raw)