Fishes and Shellfishes Low in Myristic acid (341st - 360th) (per 100 g edible portion)

• Japanese pilchard (baked)
  
  670 mg
• Atlantic salmon (cultured, raw)
  
  670 mg
• Lamprey (raw)
  
  670 mg
• Japanese pilchard, Canned product (in oil)
  
  680 mg
• Yellowtail (young, cultured, raw)
  
  690 mg
• Japanese pilchard (raw)
  
  700 mg
• Japanese pilchard, Canned product (with seasoning)
  
  710 mg
• Ayu sweetfish (wild, viscera, raw)
  
  720 mg
• Mezashi (baked)
  
  730 mg
• Chum salmon (shiozake)
  
  730 mg
• Mirinboshi (japanese pilchard)
  
  740 mg
• Yellowtail (mature, raw)
  
  740 mg
• Sablefish (raw)
  
  750 mg
• Gizzard shad (amazu-zuke)
  
  760 mg
• Japanese anchovy (raw)
  
  770 mg
• Kichiji rockfish (raw)
  
  780 mg
• Pacific saury (canned product, kabayaki)
  
  800 mg
• Southern black cod (raw)
  
  800 mg
• Yellowtail (mature, baked)
  
  820 mg
• Atlantic salmon (cultured, baked)
  
  840 mg