Fishes and Shellfishes High in Myristic acid (41st - 60th) (per 100 g edible portion)

• Japanese pilchard, Canned product (with seasoning)
  
  710 mg
• Japanese pilchard (raw)
  
  700 mg
• Yellowtail (young, cultured, raw)
  
  690 mg
• Japanese pilchard, Canned product (in oil)
  
  680 mg
• Lamprey (raw)
  
  670 mg
• Atlantic salmon (cultured, raw)
  
  670 mg
• Japanese pilchard (baked)
  
  670 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  650 mg
• Japanese pilchard (boiled)
  
  630 mg
• Chinook salmon (baked)
  
  620 mg
• Japanese pilchard, Canned product (in brine)
  
  620 mg
• Atlantic capelin (semi-dried, baked)
  
  600 mg
• Atlantic capelin (semi-dried, raw)
  
  600 mg
• Rainbow trout (cultured in sea, baked)
  
  590 mg
• Gizzard shad (raw)
  
  580 mg
• Chum salmon (sujiko)
  
  570 mg
• Coho salmon (cultured, baked)
  
  550 mg
• Carp (cultured, viscera, raw)
  
  550 mg
• Japanese eel (cultured, raw)
  
  550 mg
• Red sea bream (cultured, baked)
  
  520 mg