Fishes and Shellfishes High in Myristic acid (141st - 160th) (per 100 g edible portion)

• Sockeye salmon (smoked)
  
  180 mg
• Chum salmon (aramaki raw)
  
  180 mg
• Chum salmon (raw)
  
  180 mg
• Japanese sand lance (raw)
  
  180 mg
• Bastard halibut (cultured, raw)
  
  170 mg
• Japanese seaperch (raw)
  
  170 mg
• Big-eye sardine (raw)
  
  170 mg
• Brownstriped mackerel scad (raw)
  
  170 mg
• Tuna, Canned product (flaked white meat in oil)
  
  160 mg
• Conger pike (raw)
  
  160 mg
• Sockeye salmon (raw)
  
  160 mg
• Brownstriped mackerel scad (baked)
  
  160 mg
• Fish paste product (tsumire)
  
  150 mg
• Sea urchin (raw gonads)
  
  150 mg
• Girella (raw)
  
  150 mg
• Catfish (raw)
  
  150 mg
• Barracouta (raw)
  
  140 mg
• Tilapia (raw)
  
  140 mg
• Barracuda (baked)
  
  140 mg
• Pond smelt (tsukudani)
  
  130 mg