Fishes and Shellfishes Low in Stearic acid (101st - 120th) (per 100 g edible portion)

• Adductor muscle (niboshi)
  
  33 mg
• Surf clam (raw)
  
  33 mg
• Opossum shrimp (shiokara)
  
  33 mg
• Croaker (baked)
  
  35 mg
• Pond smelt (raw)
  
  36 mg
• Matsubara's red rockfish (raw)
  
  37 mg
• Albacore (raw)
  
  37 mg
• Sakura shrimp (boiled)
  
  37 mg
• Lizardfish (raw)
  
  38 mg
• Tuna, Canned product (flaked light meat in brine)
  
  38 mg
• Skipjack, Processed product (namari)
  
  39 mg
• Squid, Processed product (seasoned and smoked)
  
  39 mg
• Apple snail (canned in brine)
  
  40 mg
• Ayu sweetfish (wild, raw)
  
  41 mg
• Loach (boiled)
  
  41 mg
• Pacific herring (ovary, salted, desalted)
  
  41 mg
• Abalone (steamed and dried)
  
  41 mg
• Japanese icefish (raw)
  
  42 mg
• Loach (raw)
  
  42 mg
• Oyster (cultured, boiled)
  
  43 mg