Fishes and Shellfishes Low in Behenic acid (201st - 220th) (per 100 g edible portion)

• Japanese seaperch (raw)
  
  3 mg
• Yellowfin goby (kanroni)
  
  3 mg
• Sandfish (namaboshi)
  
  3 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  3 mg
• Masu trout (cultured, raw)
  
  3 mg
• Firefly squid (tsukudani)
  
  3 mg
• Squid, Processed product (kiriika-ameni)
  
  3 mg
• Fish paste product (hanpen)
  
  3 mg
• Japanese sculpin (tsukudani)
  
  4 mg
• With ovary (raw)
  
  4 mg
• With ovary (boiled)
  
  4 mg
• Dried flounder
  
  4 mg
• Pink salmon (canned in brine)
  
  4 mg
• Atka mackerel (hirakiboshi)
  
  4 mg
• Tuna, Canned product (flaked white meat in brine)
  
  4 mg
• Shrimp, Processed product (tsukudani)
  
  4 mg
• Fish paste product (yaki-chikuwa)
  
  4 mg
• Japanese sand lance (raw)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  5 mg