Fishes and Shellfishes High in Myristic acid (181st - 200th) (per 100 g edible portion)

• Japanese sand lance (niboshi)
  
  100 mg
• Fish paste product (fish sausage)
  
  97 mg
• Squid, Processed product (shiokara)
  
  97 mg
• Dogfish (raw)
  
  97 mg
• Frigate mackerel (raw)
  
  96 mg
• Japanese sand lance (tsukudani)
  
  96 mg
• Japanese eel (viscera, raw)
  
  95 mg
• Pacific Ocean perch (raw)
  
  94 mg
• Pacific herring (ovary, raw)
  
  93 mg
• Fish paste product (fish ham)
  
  91 mg
• Horse mackerel (raw)
  
  91 mg
• Fish paste product (datemaki)
  
  90 mg
• Caviar (salted product)
  
  90 mg
• Amberjack (raw)
  
  90 mg
• Gurnard (raw)
  
  89 mg
• Yellow sea bream (raw)
  
  87 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  87 mg
• Japanese sculpin (boiled)
  
  87 mg
• Bastard halibut (wild, raw)
  
  85 mg
• Char (cultured, raw)
  
  84 mg