Fishes and Shellfishes Low in Behenic acid (261st - 280th) (per 100 g edible portion)

• Brownstriped mackerel scad (hirakiboshi)
  
  10 mg
• Three-line grunt (raw)
  
  10 mg
• Japanese anchovy (niboshi)
  
  10 mg
• Pacific herring (hirakiboshi)
  
  10 mg
• Japanese bluefish (raw)
  
  10 mg
• Ayu sweetfish (uruka)
  
  11 mg
• Gizzard shad (amazu-zuke)
  
  11 mg
• Red sea bream (cultured, raw)
  
  11 mg
• Sea cucumber (konowata)
  
  11 mg
• Atlantic horse mackerel (raw)
  
  12 mg
• Atlantic horse mackerel (baked)
  
  12 mg
• Japanese pilchard (shioiwashi)
  
  12 mg
• Yellowstriped butterfish (raw)
  
  12 mg
• Mackerel (canned products, miso-ni)
  
  13 mg
• Mackerel (canned productswith seasoning)
  
  13 mg
• Sakura shrimp (dried)
  
  13 mg
• Ayu sweetfish (wild, viscera, raw)
  
  14 mg
• Japanese pilchard, Canned product (with seasoning)
  
  14 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  14 mg
• Red sea bream (cultured, boiled)
  
  14 mg