Fishes and Shellfishes Low in Myristic acid (381st - 387th) (per 100 g edible portion)

• Pacific herring (smoked)
  
  1400 mg
• Mackerel, Processed product (shimesaba)
  
  1500 mg
• Pacific saury (mirinboshi)
  
  1500 mg
• Anglerfish (liver, raw)
  
  1600 mg
• Lamprey (dried)
  
  1800 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  2100 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  2200 mg