Fishes and Shellfishes High in Behenic acid (81st - 100th) (per 100 g edible portion)

• Oyster (canned in oil, smoked)
  
  5 mg
• Crucian carp (kanroni)
  
  5 mg
• Yellowfin goby (tsukudani)
  
  5 mg
• Yellow sea bream (raw)
  
  5 mg
• Atlantic capelin (semi-dried, baked)
  
  5 mg
• Atlantic capelin (semi-dried, raw)
  
  5 mg
• Pacific saury (raw)
  
  5 mg
• Carp (cultured, boiled)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi)
  
  5 mg
• Japanese sand lance (raw)
  
  5 mg
• Fish paste product (yaki-chikuwa)
  
  4 mg
• Shrimp, Processed product (tsukudani)
  
  4 mg
• Tuna, Canned product (flaked white meat in brine)
  
  4 mg
• Atka mackerel (hirakiboshi)
  
  4 mg
• Pink salmon (canned in brine)
  
  4 mg
• Dried flounder
  
  4 mg
• With ovary (boiled)
  
  4 mg
• With ovary (raw)
  
  4 mg
• Japanese sculpin (tsukudani)
  
  4 mg