Fishes and Shellfishes High in Behenic acid (41st - 60th) (per 100 g edible portion)
- Red sea bream (cultured, raw)
- Gizzard shad (amazu-zuke)
- Ayu sweetfish (uruka)
- Japanese bluefish (raw)
- Pacific herring (hirakiboshi)
- Japanese anchovy (niboshi)
- Three-line grunt (raw)
- Brownstriped mackerel scad (hirakiboshi)
- Atlantic horse mackerel (boiled)
- Shrimp, Processed product (boiled and dried shrimps)
- Pacific saury (canned product, with seasoning)
- Barracuda (raw)
- Japanese anchovy (tazukuri)
- Tile fish (boiled)
- Red sea bream (wild, raw)
- Mackerel (saba-bushi)
- Mirinboshi (anchovy)
- Big-eye sardine (maruboshi)
- Tile fish (raw)
- Brownstriped mackerel scad (kusaya)