Fishes and Shellfishes Low in Stearic acid (341st - 360th) (per 100 g edible portion)

• Mirinboshi (japanese pilchard)
  
  490 mg
• Fish paste product (datemaki)
  
  490 mg
• Striped mullet (karasumi)
  
  500 mg
• Lamprey (dried)
  
  500 mg
• Japanese pilchard (raw)
  
  520 mg
• Rainbow trout (cultured in sea, raw)
  
  520 mg
• Silver pomfret (raw)
  
  520 mg
• Japanese pilchard (baked)
  
  530 mg
• Chum salmon (sujiko)
  
  530 mg
• Atlantic salmon (cultured, baked)
  
  530 mg
• Horse mackerel (hirakiboshi, raw)
  
  540 mg
• Red sea bream (cultured, baked)
  
  550 mg
• Japanese pilchard, Canned product (kabayaki)
  
  560 mg
• Kichiji rockfish (raw)
  
  560 mg
• Chinook salmon (baked)
  
  560 mg
• Red sea bream (cultured, boiled)
  
  560 mg
• Tuna, Canned product (flaked white meat in oil)
  
  560 mg
• Yellowtail (young, cultured, raw)
  
  580 mg
• Rainbow trout (cultured in sea, baked)
  
  590 mg
• Mackerel (raw)
  
  590 mg