Fishes and Shellfishes Low in Stearic acid (281st - 300th) (per 100 g edible portion)

• Amberjack (raw)
  
  260 mg
• Silver warehou (raw)
  
  260 mg
• Tilapia (raw)
  
  260 mg
• Carp (cultured, raw)
  
  280 mg
• Red sea bream (wild, raw)
  
  280 mg
• Ayu sweetfish (cultured, baked)
  
  290 mg
• Japanese eel (viscera, raw)
  
  290 mg
• Swordfish (raw)
  
  290 mg
• Blue sprat (seasoned and dried)
  
  290 mg
• Black sea bream (raw)
  
  290 mg
• Catfish (raw)
  
  290 mg
• Brownstriped mackerel scad (baked)
  
  300 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  300 mg
• Pacific saury (hirakiboshi)
  
  300 mg
• Striped jack (cultured, raw)
  
  300 mg
• Japanese bluefish (raw)
  
  300 mg
• Japanese pilchard (shioiwashi)
  
  310 mg
• Japanese pilchard, Canned product (in brine)
  
  310 mg
• Atlantic horse mackerel (boiled)
  
  320 mg
• Common Japanese conger (raw)
  
  320 mg