Fishes and Shellfishes Low in Stearic acid (141st - 160th) (per 100 g edible portion)

• Japanese sand lance (ameni)
  
  59 mg
• Fish paste product (hanpen)
  
  61 mg
• Walleye pollack (tarako, raw)
  
  62 mg
• Short-necked clam (tsukudani)
  
  64 mg
• Skipjack, Processed product (namari-bushi)
  
  66 mg
• Brown sole (boiled)
  
  66 mg
• Ark shell (canned with seasoning)
  
  66 mg
• Blue sprat (raw)
  
  67 mg
• Sea urchin (neri-uni)
  
  67 mg
• Pacific Ocean perch (raw)
  
  69 mg
• Bluefin tuna (lean meat, raw)
  
  69 mg
• Firefly squid (raw)
  
  69 mg
• Dried shark fin
  
  70 mg
• Hard clam (tsukudani)
  
  70 mg
• Shrimp, Processed product (tsukudani)
  
  73 mg
• Short-necked clam, Canned product (in brine)
  
  74 mg
• Fish paste product (naruto)
  
  74 mg
• Pacific herring (ovary, raw)
  
  76 mg
• Crucian carp (raw)
  
  76 mg
• Japanese sand lance (tsukudani)
  
  77 mg