Fishes and Shellfishes Low in Stearic acid (61st - 80th) (per 100 g edible portion)

• Bar-tailed flathead (raw)
  
  19 mg
• Pond snail (raw)
  
  19 mg
• Tiger prawn (cultured, boiled)
  
  19 mg
• Spear squid (raw)
  
  19 mg
• Tiger prawn (cultured, raw)
  
  20 mg
• Sea squirt (shiokara)
  
  20 mg
• Freshwater clam (raw)
  
  21 mg
• Common octopus (boiled)
  
  21 mg
• Purple puffer (raw)
  
  22 mg
• Yellowfin tuna (raw)
  
  22 mg
• Common octopus (raw)
  
  23 mg
• Antarctic krill (boiled)
  
  24 mg
• Pacific cod (denbu)
  
  25 mg
• Topshell (canned with seasoning)
  
  25 mg
• Hard clam (baked)
  
  25 mg
• Scallop (raw)
  
  25 mg
• Opossum shrimp (tsukudani)
  
  25 mg
• Ocellated octopus (raw)
  
  26 mg
• Fish paste product (kanifumi-kamaboko)
  
  26 mg
• Ivory shell (raw)
  
  27 mg