Fishes and Shellfishes Low in Stearic acid (41st - 60th) (per 100 g edible portion)

• Blue marlin (raw)
  
  12 mg
• Oriental shrimp (raw)
  
  12 mg
• Scorpion fish (raw)
  
  13 mg
• Cockle (foot, raw)
  
  13 mg
• Hard clam (raw)
  
  13 mg
• Giant tiger shrimp (cultured, raw)
  
  13 mg
• Sea squirt (raw)
  
  13 mg
• Black scraper (raw)
  
  14 mg
• Pacific cod (milt)
  
  15 mg
• Ocellate puffer (cultured, raw)
  
  15 mg
• Adductor muscle (canned in brine)
  
  15 mg
• Japanese whiting (raw)
  
  16 mg
• Spangled emperor (raw)
  
  16 mg
• Ray (raw)
  
  17 mg
• Hake (raw)
  
  17 mg
• Tiger prawn (cultured, baked)
  
  17 mg
• Shiba shrimp (raw)
  
  17 mg
• Jackknife clam (raw)
  
  18 mg
• Abalone (canned in brine)
  
  18 mg
• Hen clam (raw)
  
  18 mg