Fishes and Shellfishes Low in Stearic acid (361st - 380th) (per 100 g edible portion)

• Mezashi (raw)
  
  610 mg
• Mackerel (canned productswith seasoning)
  
  610 mg
• Mackerel (canned products, miso-ni)
  
  630 mg
• Japanese pilchard (namaboshi)
  
  670 mg
• Mackerel, Processed product (shimesaba)
  
  670 mg
• Japanese eel (cultured, raw)
  
  710 mg
• Mackerel (boiled)
  
  720 mg
• Fish paste product (fish ham)
  
  720 mg
• Carp (cultured, viscera, raw)
  
  730 mg
• Horse mackerel (hirakiboshi, baked)
  
  740 mg
• Yellowtail (mature, raw)
  
  750 mg
• Southern black cod (raw)
  
  760 mg
• Japanese eel (kabayaki)
  
  790 mg
• Japanese pilchard, Canned product (in oil)
  
  800 mg
• Japanese eel (shirayaki)
  
  810 mg
• Mackerel (baked)
  
  820 mg
• Hairtail (raw)
  
  820 mg
• Yellowtail (mature, baked)
  
  830 mg
• Fish paste product (fish sausage)
  
  850 mg
• Tuna, Canned product (flaked light meat in oil)
  
  870 mg