Fishes and Shellfishes Low in Myristic acid (201st - 220th) (per 100 g edible portion)

• Japanese eel (viscera, raw)
  
  95 mg
• Japanese sand lance (tsukudani)
  
  96 mg
• Frigate mackerel (raw)
  
  96 mg
• Dogfish (raw)
  
  97 mg
• Squid, Processed product (shiokara)
  
  97 mg
• Fish paste product (fish sausage)
  
  97 mg
• Japanese sand lance (niboshi)
  
  100 mg
• Japanese sculpin (tsukudani)
  
  100 mg
• Dried flounder
  
  100 mg
• Firefly squid (raw)
  
  100 mg
• Horse mackerel (boiled)
  
  110 mg
• Tile fish (raw)
  
  110 mg
• Mackerel (saba-bushi)
  
  110 mg
• Sandfish (raw)
  
  110 mg
• Masu trout (cultured, raw)
  
  110 mg
• Tile fish (boiled)
  
  120 mg
• Ayu sweetfish (wild, baked)
  
  120 mg
• Japanese anchovy (tazukuri)
  
  120 mg
• Rainbow trout (cultured in freshwater, raw)
  
  120 mg
• Goldstriped amberjack (raw)
  
  120 mg