Fishes and Shellfishes Low in Behenic acid (281st - 300th) (per 100 g edible portion)

• Red sea bream (cultured, baked)
  
  14 mg
• Pacific herring (smoked)
  
  14 mg
• Tatamiiwashi
  
  15 mg
• Mackerel, Processed product (shiosaba)
  
  15 mg
• Spanish mackerel (baked)
  
  15 mg
• Yellowtail (young, cultured, raw)
  
  16 mg
• Striped mullet (karasumi)
  
  16 mg
• Mirinboshi (japanese pilchard)
  
  17 mg
• Blue sprat (seasoned and dried)
  
  17 mg
• Japanese pilchard, Canned product (kabayaki)
  
  18 mg
• Japanese pilchard (boiled)
  
  19 mg
• Silver pomfret (raw)
  
  19 mg
• Japanese pilchard (baked)
  
  20 mg
• Japanese pilchard (raw)
  
  21 mg
• Spanish mackerel (raw)
  
  21 mg
• Hairtail (raw)
  
  21 mg
• Mackerel (raw)
  
  22 mg
• Japanese anchovy (raw)
  
  25 mg
• Mackerel, Processed product (shimesaba)
  
  26 mg
• Pacific saury (mirinboshi)
  
  27 mg