Fishes and Shellfishes High in Myristic acid (201st - 220th) (per 100 g edible portion)

• Tile fish (baked)
  
  82 mg
• Ayu sweetfish (wild, raw)
  
  81 mg
• Walleye pollack (tarako, baked)
  
  79 mg
• Crucian carp (boiled)
  
  73 mg
• Japanese sculpin (raw)
  
  72 mg
• Fat greenling (raw)
  
  71 mg
• Crucian carp (raw)
  
  69 mg
• Crimson sea bream (raw)
  
  69 mg
• Japanese sand lance (ameni)
  
  68 mg
• Tuna, Canned product (flaked white meat in brine)
  
  67 mg
• Walleye pollack (tarako, raw)
  
  66 mg
• Brownstriped mackerel scad (kusaya)
  
  65 mg
• Ark shell (canned with seasoning)
  
  64 mg
• Amago salmon (cultured, raw)
  
  64 mg
• Fish paste product (yaki-chikuwa)
  
  63 mg
• Sea squirt (shiokara)
  
  62 mg
• Scallop (boiled)
  
  59 mg
• Shirasuboshi (semi-dried)
  
  57 mg
• Dolphinfish (raw)
  
  55 mg
• Striped marlin (raw)
  
  55 mg