Fishes and Shellfishes High in Myristic acid (1st - 20th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, raw)
  
  2200 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  2100 mg
• Lamprey (dried)
  
  1800 mg
• Anglerfish (liver, raw)
  
  1600 mg
• Pacific saury (mirinboshi)
  
  1500 mg
• Mackerel, Processed product (shimesaba)
  
  1500 mg
• Pacific herring (smoked)
  
  1400 mg
• Pacific saury (raw)
  
  1400 mg
• Atlantic mackerel (baked)
  
  1400 mg
• Atlantic mackerel (boiled)
  
  1300 mg
• Atlantic mackerel (raw)
  
  1300 mg
• Hairtail (raw)
  
  1200 mg
• Pacific saury (canned product, with seasoning)
  
  1200 mg
• Pacific saury (hirakiboshi)
  
  1200 mg
• Pacific herring (hirakiboshi)
  
  1100 mg
• Mackerel, Processed product (hirakiboshi)
  
  1100 mg
• Mackerel, Processed product (shiosaba)
  
  1100 mg
• Japanese pilchard (namaboshi)
  
  1100 mg
• Southern bluefin tuna (fatty meat, raw)
  
  1000 mg
• Pacific herring (raw)
  
  1000 mg