Fishes and Shellfishes Low in Stearic acid (301st - 320th) (per 100 g edible portion)

• Pacific saury (canned product, with seasoning)
  
  320 mg
• Atlantic horse mackerel (raw)
  
  330 mg
• Caviar (salted product)
  
  330 mg
• Brownstriped mackerel scad (raw)
  
  340 mg
• Barracuda (raw)
  
  340 mg
• Chum salmon (shiozake)
  
  340 mg
• Pacific saury (baked)
  
  340 mg
• Coho salmon (cultured, raw)
  
  360 mg
• Masu salmon (baked)
  
  360 mg
• Pacific saury (raw)
  
  360 mg
• Atlantic horse mackerel (baked)
  
  370 mg
• Japanese parrot fish (raw)
  
  370 mg
• Butterfish (raw)
  
  370 mg
• Mackerel (canned products, in brine)
  
  380 mg
• Lamprey (raw)
  
  380 mg
• Sablefish (raw)
  
  390 mg
• Carp (cultured, boiled)
  
  390 mg
• Ayu sweetfish (wild, viscera, raw)
  
  400 mg
• Spanish mackerel (baked)
  
  400 mg
• Chinook salmon (raw)
  
  410 mg