Fishes and Shellfishes High in Myristic acid (81st - 100th) (per 100 g edible portion)

• Yellowstriped butterfish (raw)
  
  410 mg
• Red sea bream (cultured, raw)
  
  410 mg
• Shishamo smelt (semi-dried, baked)
  
  400 mg
• Chum salmon (canned in brine)
  
  400 mg
• Ayu sweetfish (cultured, baked)
  
  380 mg
• Ayu sweetfish (wild, viscera, baked)
  
  370 mg
• Masu salmon (baked)
  
  360 mg
• Pacific herring (ovary, dried)
  
  350 mg
• Mackerel (raw)
  
  350 mg
• Atlantic horse mackerel (boiled)
  
  350 mg
• Atka mackerel (hirakiboshi)
  
  340 mg
• Common Japanese conger (raw)
  
  330 mg
• Horse mackerel (hirakiboshi, baked)
  
  330 mg
• Silver warehou (raw)
  
  310 mg
• Japanese pilchard (maruboshi)
  
  310 mg
• Striped mullet (raw)
  
  290 mg
• Spanish mackerel (baked)
  
  290 mg
• Blue sprat (seasoned and dried)
  
  290 mg
• Pink salmon (salted)
  
  280 mg
• Japanese bluefish (raw)
  
  270 mg