Fishes and Shellfishes Low in Myristic acid (321st - 340th) (per 100 g edible portion)

• Mackerel (canned products, miso-ni)
  
  490 mg
• Mackerel (baked)
  
  500 mg
• Silver pomfret (raw)
  
  500 mg
• Chum salmon (ikura)
  
  510 mg
• Oyster (canned in oil, smoked)
  
  510 mg
• Rainbow trout (cultured in sea, raw)
  
  520 mg
• Red sea bream (cultured, boiled)
  
  520 mg
• Red sea bream (cultured, baked)
  
  520 mg
• Japanese eel (cultured, raw)
  
  550 mg
• Carp (cultured, viscera, raw)
  
  550 mg
• Coho salmon (cultured, baked)
  
  550 mg
• Chum salmon (sujiko)
  
  570 mg
• Gizzard shad (raw)
  
  580 mg
• Rainbow trout (cultured in sea, baked)
  
  590 mg
• Atlantic capelin (semi-dried, raw)
  
  600 mg
• Atlantic capelin (semi-dried, baked)
  
  600 mg
• Japanese pilchard, Canned product (in brine)
  
  620 mg
• Chinook salmon (baked)
  
  620 mg
• Japanese pilchard (boiled)
  
  630 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  650 mg