Fishes and Shellfishes High in Behenic acid (61st - 80th) (per 100 g edible portion)

• Horse mackerel (baked)
  
  8 mg
• Fish paste product (datemaki)
  
  7 mg
• Japanese bluefish (boiled)
  
  7 mg
• Young bluefin tuna (raw)
  
  7 mg
• Skipjack (caught in autumn, raw)
  
  7 mg
• Japanese eel (shirayaki)
  
  7 mg
• Ayu sweetfish (wild, viscera, baked)
  
  7 mg
• Horse mackerel (boiled)
  
  7 mg
• Sakura shrimp (niboshi)
  
  6 mg
• Pond smelt (ameni)
  
  6 mg
• Pond smelt (tsukudani)
  
  6 mg
• Catfish (raw)
  
  6 mg
• Black sea bream (raw)
  
  6 mg
• Pacific saury (canned product, kabayaki)
  
  6 mg
• Sablefish (raw)
  
  6 mg
• Amberjack (raw)
  
  6 mg
• Barracuda (baked)
  
  6 mg
• Tile fish (baked)
  
  6 mg
• Horse mackerel (raw)
  
  6 mg
• Opossum shrimp (shiokara)
  
  5 mg