Fishes and Shellfishes Low in Behenic acid (221st - 240th) (per 100 g edible portion)

• Carp (cultured, boiled)
  
  5 mg
• Pacific saury (raw)
  
  5 mg
• Atlantic capelin (semi-dried, raw)
  
  5 mg
• Atlantic capelin (semi-dried, baked)
  
  5 mg
• Yellow sea bream (raw)
  
  5 mg
• Yellowfin goby (tsukudani)
  
  5 mg
• Crucian carp (kanroni)
  
  5 mg
• Oyster (canned in oil, smoked)
  
  5 mg
• Opossum shrimp (shiokara)
  
  5 mg
• Horse mackerel (raw)
  
  6 mg
• Tile fish (baked)
  
  6 mg
• Barracuda (baked)
  
  6 mg
• Amberjack (raw)
  
  6 mg
• Sablefish (raw)
  
  6 mg
• Pacific saury (canned product, kabayaki)
  
  6 mg
• Black sea bream (raw)
  
  6 mg
• Catfish (raw)
  
  6 mg
• Pond smelt (tsukudani)
  
  6 mg
• Pond smelt (ameni)
  
  6 mg
• Sakura shrimp (niboshi)
  
  6 mg