Fishes and Shellfishes Low in Stearic acid (81st - 100th) (per 100 g edible portion)

• Japanese common squid (raw)
  
  27 mg
• Skipjack (caught in spring, raw)
  
  28 mg
• Japanese common squid (boiled)
  
  29 mg
• Golden-thread (surimi)
  
  30 mg
• Blue shark (raw)
  
  30 mg
• Oyster (cultured, raw)
  
  30 mg
• Japanese common squid (baked)
  
  30 mg
• Hoki (raw)
  
  31 mg
• Japanese scallop (cultured, raw)
  
  31 mg
• Hard clam (boiled)
  
  31 mg
• Swordtip squid (raw)
  
  31 mg
• Squid, Processed product (canned with seasoning)
  
  31 mg
• Croaker (raw)
  
  32 mg
• Mussel (raw)
  
  32 mg
• Antarctic krill (raw)
  
  32 mg
• Fish paste product (mushi-kamaboko)
  
  32 mg
• Chum salmon (mefun)
  
  33 mg
• Pacific cod (dried split)
  
  33 mg
• Flying fish (raw)
  
  33 mg
• Japanese argentine (raw)
  
  33 mg