Fishes and Shellfishes Low in Myristic acid (261st - 280th) (per 100 g edible portion)

• Chum salmon (baked)
  
  220 mg
• Antarctic krill (boiled)
  
  220 mg
• Mirinboshi (anchovy)
  
  230 mg
• Skipjack (caught in autumn, raw)
  
  230 mg
• Alfonsino (raw)
  
  230 mg
• Pink salmon (raw)
  
  230 mg
• Chum salmon (aramaki baked)
  
  230 mg
• Firefly squid (seasoned and smoked)
  
  230 mg
• Antarctic krill (raw)
  
  230 mg
• Horse mackerel (hirakiboshi, raw)
  
  240 mg
• Three-line grunt (raw)
  
  240 mg
• Barracuda (raw)
  
  240 mg
• Sandfish (namaboshi)
  
  240 mg
• Atka mackerel (salted)
  
  240 mg
• Striped mullet (karasumi)
  
  240 mg
• Butterfish (raw)
  
  250 mg
• Tatamiiwashi
  
  250 mg
• With ovary (boiled)
  
  250 mg
• Pink salmon (canned in brine)
  
  250 mg
• Masu salmon (raw)
  
  250 mg