Fishes and Shellfishes Low in Behenic acid (181st - 200th) (per 100 g edible portion)

• Loach (boiled)
  
  2 mg
• Bastard halibut (wild, raw)
  
  2 mg
• Bastard halibut (cultured, raw)
  
  2 mg
• Atka mackerel (salted)
  
  2 mg
• Ark shell (canned with seasoning)
  
  2 mg
• Firefly squid (raw)
  
  2 mg
• Antarctic krill (boiled)
  
  2 mg
• Fish paste product (sumaki-kamaboko)
  
  2 mg
• Fish paste product (yakinuki-kamaboko)
  
  2 mg
• Fish paste product (fish ham)
  
  2 mg
• Japanese sand lance (niboshi)
  
  3 mg
• Shirasuboshi (semi-dried)
  
  3 mg
• Pale chub (raw)
  
  3 mg
• Skipjack, Processed product (kakuni)
  
  3 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  3 mg
• Carp (cultured, raw)
  
  3 mg
• Chum salmon (canned in brine)
  
  3 mg
• Shishamo smelt (semi-dried, raw)
  
  3 mg
• Shishamo smelt (semi-dried, baked)
  
  3 mg
• Sole (raw)
  
  3 mg