Fishes and Shellfishes High in Myristic acid (101st - 120th) (per 100 g edible portion)

• Pink salmon (baked)
  
  270 mg
• Japanese anchovy (niboshi)
  
  270 mg
• Ayu sweetfish (cultured, raw)
  
  270 mg
• Striped jack (cultured, raw)
  
  260 mg
• Spanish mackerel (raw)
  
  260 mg
• Angry rockfish (raw)
  
  260 mg
• Japanese parrot fish (raw)
  
  260 mg
• Masu salmon (raw)
  
  250 mg
• Pink salmon (canned in brine)
  
  250 mg
• With ovary (boiled)
  
  250 mg
• Tatamiiwashi
  
  250 mg
• Butterfish (raw)
  
  250 mg
• Striped mullet (karasumi)
  
  240 mg
• Atka mackerel (salted)
  
  240 mg
• Sandfish (namaboshi)
  
  240 mg
• Barracuda (raw)
  
  240 mg
• Three-line grunt (raw)
  
  240 mg
• Horse mackerel (hirakiboshi, raw)
  
  240 mg
• Antarctic krill (raw)
  
  230 mg
• Firefly squid (seasoned and smoked)
  
  230 mg