Fishes and Shellfishes Low in Myristic acid (361st - 380th) (per 100 g edible portion)

• Japanese eel (kabayaki)
  
  850 mg
• Pacific herring (migaki-nishin)
  
  860 mg
• Bluefin tuna (fatty meat, raw)
  
  900 mg
• Mezashi (raw)
  
  910 mg
• Japanese pilchard, Canned product (kabayaki)
  
  940 mg
• Japanese eel (shirayaki)
  
  990 mg
• Pacific saury (baked)
  
  1000 mg
• Pacific herring (raw)
  
  1000 mg
• Southern bluefin tuna (fatty meat, raw)
  
  1000 mg
• Japanese pilchard (namaboshi)
  
  1100 mg
• Mackerel, Processed product (shiosaba)
  
  1100 mg
• Mackerel, Processed product (hirakiboshi)
  
  1100 mg
• Pacific herring (hirakiboshi)
  
  1100 mg
• Pacific saury (hirakiboshi)
  
  1200 mg
• Pacific saury (canned product, with seasoning)
  
  1200 mg
• Hairtail (raw)
  
  1200 mg
• Atlantic mackerel (raw)
  
  1300 mg
• Atlantic mackerel (boiled)
  
  1300 mg
• Atlantic mackerel (baked)
  
  1400 mg
• Pacific saury (raw)
  
  1400 mg