Fishes and Shellfishes Low in Stearic acid (161st - 180th) (per 100 g edible portion)

• Sea urchin (raw gonads)
  
  77 mg
• Ayu sweetfish (wild, baked)
  
  78 mg
• Atka mackerel (salted)
  
  79 mg
• Walleye pollack (tarako, baked)
  
  80 mg
• Crucian carp (boiled)
  
  80 mg
• Squid, Processed product (shiokara)
  
  82 mg
• Golden-thread (raw)
  
  83 mg
• Skipjack, Processed product (kakuni)
  
  83 mg
• Black-tipped fusilier (raw)
  
  83 mg
• Barracouta (raw)
  
  85 mg
• Shirasuboshi (semi-dried)
  
  86 mg
• Bastard halibut (cultured, raw)
  
  87 mg
• Skipjack, Processed product (shiokara)
  
  89 mg
• Fish paste product (kobumaki-kamaboko)
  
  90 mg
• Abalone (shiokara)
  
  91 mg
• Yellowfin goby (kanroni)
  
  93 mg
• Atka mackerel (hirakiboshi)
  
  93 mg
• Chum salmon (raw)
  
  94 mg
• Atka mackerel (raw)
  
  94 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  96 mg