Fishes and Shellfishes Low in Myristic acid (281st - 300th) (per 100 g edible portion)

• Japanese parrot fish (raw)
  
  260 mg
• Angry rockfish (raw)
  
  260 mg
• Spanish mackerel (raw)
  
  260 mg
• Striped jack (cultured, raw)
  
  260 mg
• Ayu sweetfish (cultured, raw)
  
  270 mg
• Japanese anchovy (niboshi)
  
  270 mg
• Pink salmon (baked)
  
  270 mg
• Japanese bluefish (raw)
  
  270 mg
• Pink salmon (salted)
  
  280 mg
• Blue sprat (seasoned and dried)
  
  290 mg
• Spanish mackerel (baked)
  
  290 mg
• Striped mullet (raw)
  
  290 mg
• Japanese pilchard (maruboshi)
  
  310 mg
• Silver warehou (raw)
  
  310 mg
• Horse mackerel (hirakiboshi, baked)
  
  330 mg
• Common Japanese conger (raw)
  
  330 mg
• Atka mackerel (hirakiboshi)
  
  340 mg
• Atlantic horse mackerel (boiled)
  
  350 mg
• Mackerel (raw)
  
  350 mg
• Pacific herring (ovary, dried)
  
  350 mg