Fishes and Shellfishes Low in Stearic acid (121st - 140th) (per 100 g edible portion)

• Flying squid (raw)
  
  43 mg
• Sea cucumber (konowata)
  
  43 mg
• Shirasuboshi (mild dried)
  
  44 mg
• Pacific halibut (raw)
  
  44 mg
• Walleye pollack (karashi-mentaiko)
  
  44 mg
• Scallop (boiled)
  
  44 mg
• Squid, Processed product (ika-arare)
  
  44 mg
• Mantis shrimp (boiled)
  
  45 mg
• Halfbeak (raw)
  
  46 mg
• Squid, Processed product (saki-ika)
  
  47 mg
• Short-necked clam, Canned product (with seasoning)
  
  48 mg
• Brown sole (baked)
  
  49 mg
• Brown sole (raw)
  
  51 mg
• Firefly squid (boiled)
  
  51 mg
• Japanese dace (raw)
  
  53 mg
• Marbled sole (raw)
  
  53 mg
• Big-eye tuna (raw)
  
  53 mg
• Sole (raw)
  
  54 mg
• Bastard halibut (wild, raw)
  
  56 mg
• Sakura shrimp (niboshi)
  
  58 mg