Fishes and Shellfishes Low in Behenic acid (241st - 260th) (per 100 g edible portion)

• Horse mackerel (boiled)
  
  7 mg
• Ayu sweetfish (wild, viscera, baked)
  
  7 mg
• Japanese eel (shirayaki)
  
  7 mg
• Skipjack (caught in autumn, raw)
  
  7 mg
• Young bluefin tuna (raw)
  
  7 mg
• Japanese bluefish (boiled)
  
  7 mg
• Fish paste product (datemaki)
  
  7 mg
• Horse mackerel (baked)
  
  8 mg
• Brownstriped mackerel scad (kusaya)
  
  8 mg
• Tile fish (raw)
  
  8 mg
• Big-eye sardine (maruboshi)
  
  8 mg
• Mirinboshi (anchovy)
  
  8 mg
• Mackerel (saba-bushi)
  
  8 mg
• Red sea bream (wild, raw)
  
  8 mg
• Tile fish (boiled)
  
  9 mg
• Japanese anchovy (tazukuri)
  
  9 mg
• Barracuda (raw)
  
  9 mg
• Pacific saury (canned product, with seasoning)
  
  9 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  9 mg
• Atlantic horse mackerel (boiled)
  
  10 mg