Fishes and Shellfishes Low in Myristic acid (301st - 320th) (per 100 g edible portion)

• Masu salmon (baked)
  
  360 mg
• Ayu sweetfish (wild, viscera, baked)
  
  370 mg
• Ayu sweetfish (cultured, baked)
  
  380 mg
• Chum salmon (canned in brine)
  
  400 mg
• Shishamo smelt (semi-dried, baked)
  
  400 mg
• Red sea bream (cultured, raw)
  
  410 mg
• Yellowstriped butterfish (raw)
  
  410 mg
• Mackerel (canned productswith seasoning)
  
  420 mg
• Sea urchin (neri-uni)
  
  420 mg
• Atlantic horse mackerel (raw)
  
  430 mg
• Japanese pilchard (shioiwashi)
  
  430 mg
• Coho salmon (cultured, raw)
  
  430 mg
• Mackerel (canned products, in brine)
  
  430 mg
• Shishamo smelt (semi-dried, raw)
  
  430 mg
• Common Japanese conger (steamed)
  
  450 mg
• Chinook salmon (raw)
  
  450 mg
• Sea urchin (tsubu-uni)
  
  460 mg
• Ayu sweetfish (uruka)
  
  470 mg
• Mackerel (boiled)
  
  470 mg
• Atlantic horse mackerel (baked)
  
  480 mg