Fishes and Shellfishes High in Myristic acid (241st - 260th) (per 100 g edible portion)

• Hard clam (tsukudani)
  
  37 mg
• Skipjack, Processed product (katsuo-bushi)
  
  37 mg
• Oyster (cultured, raw)
  
  35 mg
• Skipjack, Canned product (flaked meat in oil)
  
  35 mg
• Short-necked clam, Canned product (in brine)
  
  34 mg
• Yellowfin goby (kanroni)
  
  34 mg
• Abalone (steamed and dried)
  
  33 mg
• Golden-thread (raw)
  
  33 mg
• Short-necked clam (tsukudani)
  
  32 mg
• Hoki (raw)
  
  32 mg
• Shrimp, Processed product (tsukudani)
  
  31 mg
• Blue sprat (raw)
  
  30 mg
• Squid, Processed product (surume)
  
  29 mg
• Shirasuboshi (mild dried)
  
  28 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  27 mg
• Lizardfish (raw)
  
  27 mg
• Brown sole (boiled)
  
  26 mg
• Mussel (raw)
  
  24 mg
• Japanese argentine (raw)
  
  24 mg
• Japanese dace (raw)
  
  24 mg