Fishes and Shellfishes High in Myristic acid (21st - 40th) (per 100 g edible portion)

• Pacific saury (baked)
  
  1000 mg
• Japanese eel (shirayaki)
  
  990 mg
• Japanese pilchard, Canned product (kabayaki)
  
  940 mg
• Mezashi (raw)
  
  910 mg
• Bluefin tuna (fatty meat, raw)
  
  900 mg
• Pacific herring (migaki-nishin)
  
  860 mg
• Japanese eel (kabayaki)
  
  850 mg
• Atlantic salmon (cultured, baked)
  
  840 mg
• Yellowtail (mature, baked)
  
  820 mg
• Southern black cod (raw)
  
  800 mg
• Pacific saury (canned product, kabayaki)
  
  800 mg
• Kichiji rockfish (raw)
  
  780 mg
• Japanese anchovy (raw)
  
  770 mg
• Gizzard shad (amazu-zuke)
  
  760 mg
• Sablefish (raw)
  
  750 mg
• Yellowtail (mature, raw)
  
  740 mg
• Mirinboshi (japanese pilchard)
  
  740 mg
• Chum salmon (shiozake)
  
  730 mg
• Mezashi (baked)
  
  730 mg
• Ayu sweetfish (wild, viscera, raw)
  
  720 mg