Fishes and Shellfishes Low in Behenic acid (301st - 308th) (per 100 g edible portion)

• Japanese pilchard (namaboshi)
  
  28 mg
• Common Japanese conger (raw)
  
  30 mg
• Mackerel (boiled)
  
  31 mg
• Mackerel (baked)
  
  31 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  40 mg
• Japanese pilchard, Canned product (in oil)
  
  42 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  47 mg
• Tuna, Canned product (flaked light meat in oil)
  
  68 mg