Fishes and Shellfishes High in Myristic acid (61st - 80th) (per 100 g edible portion)

• Red sea bream (cultured, boiled)
  
  520 mg
• Rainbow trout (cultured in sea, raw)
  
  520 mg
• Oyster (canned in oil, smoked)
  
  510 mg
• Chum salmon (ikura)
  
  510 mg
• Silver pomfret (raw)
  
  500 mg
• Mackerel (baked)
  
  500 mg
• Mackerel (canned products, miso-ni)
  
  490 mg
• Atlantic horse mackerel (baked)
  
  480 mg
• Mackerel (boiled)
  
  470 mg
• Ayu sweetfish (uruka)
  
  470 mg
• Sea urchin (tsubu-uni)
  
  460 mg
• Chinook salmon (raw)
  
  450 mg
• Common Japanese conger (steamed)
  
  450 mg
• Shishamo smelt (semi-dried, raw)
  
  430 mg
• Mackerel (canned products, in brine)
  
  430 mg
• Coho salmon (cultured, raw)
  
  430 mg
• Japanese pilchard (shioiwashi)
  
  430 mg
• Atlantic horse mackerel (raw)
  
  430 mg
• Sea urchin (neri-uni)
  
  420 mg
• Mackerel (canned productswith seasoning)
  
  420 mg