Fishes and Shellfishes Low in Stearic acid (321st - 340th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  410 mg
• Pacific saury (mirinboshi)
  
  410 mg
• Common Japanese conger (steamed)
  
  420 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  420 mg
• Spanish mackerel (raw)
  
  420 mg
• Atlantic salmon (cultured, raw)
  
  430 mg
• Yellowstriped butterfish (raw)
  
  430 mg
• Red sea bream (cultured, raw)
  
  440 mg
• Ayu sweetfish (uruka)
  
  450 mg
• Atlantic mackerel (raw)
  
  450 mg
• Atlantic mackerel (boiled)
  
  450 mg
• Coho salmon (cultured, baked)
  
  460 mg
• Chum salmon (ikura)
  
  460 mg
• Mezashi (baked)
  
  470 mg
• Alfonsino (raw)
  
  470 mg
• Oyster (canned in oil, smoked)
  
  470 mg
• Japanese pilchard, Canned product (with seasoning)
  
  480 mg
• Atlantic mackerel (baked)
  
  480 mg
• Japanese anchovy (raw)
  
  490 mg
• Japanese pilchard (boiled)
  
  490 mg