Fishes and Shellfishes High in Myristic acid (121st - 140th) (per 100 g edible portion)

• Chum salmon (aramaki baked)
  
  230 mg
• Pink salmon (raw)
  
  230 mg
• Alfonsino (raw)
  
  230 mg
• Skipjack (caught in autumn, raw)
  
  230 mg
• Mirinboshi (anchovy)
  
  230 mg
• Antarctic krill (boiled)
  
  220 mg
• Chum salmon (baked)
  
  220 mg
• Pale chub (raw)
  
  220 mg
• Black sea bream (raw)
  
  210 mg
• Sockeye salmon (baked)
  
  210 mg
• Big-eye sardine (maruboshi)
  
  210 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  210 mg
• Firefly squid (tsukudani)
  
  200 mg
• Abalone (shiokara)
  
  200 mg
• Chum salmon (boiled)
  
  200 mg
• Carp (cultured, boiled)
  
  200 mg
• Carp (cultured, raw)
  
  200 mg
• With ovary (raw)
  
  190 mg
• Japanese bluefish (boiled)
  
  180 mg
• Red sea bream (wild, raw)
  
  180 mg