Fishes and Shellfishes Low in Myristic acid (181st - 200th) (per 100 g edible portion)

• Crucian carp (raw)
  
  69 mg
• Fat greenling (raw)
  
  71 mg
• Japanese sculpin (raw)
  
  72 mg
• Crucian carp (boiled)
  
  73 mg
• Walleye pollack (tarako, baked)
  
  79 mg
• Ayu sweetfish (wild, raw)
  
  81 mg
• Tile fish (baked)
  
  82 mg
• Char (cultured, raw)
  
  84 mg
• Bastard halibut (wild, raw)
  
  85 mg
• Japanese sculpin (boiled)
  
  87 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  87 mg
• Yellow sea bream (raw)
  
  87 mg
• Gurnard (raw)
  
  89 mg
• Amberjack (raw)
  
  90 mg
• Caviar (salted product)
  
  90 mg
• Fish paste product (datemaki)
  
  90 mg
• Horse mackerel (raw)
  
  91 mg
• Fish paste product (fish ham)
  
  91 mg
• Pacific herring (ovary, raw)
  
  93 mg
• Pacific Ocean perch (raw)
  
  94 mg