Fishes and Shellfishes Low in Myristic acid (41st - 60th) (per 100 g edible portion)

• King crab (boiled)
  
  2 mg
• Common octopus (raw)
  
  2 mg
• Common octopus (boiled)
  
  2 mg
• Pacific cod (milt)
  
  3 mg
• Spangled emperor (raw)
  
  3 mg
• Yellowfin tuna (raw)
  
  3 mg
• Topshell (canned with seasoning)
  
  3 mg
• Northern shrimp (raw)
  
  3 mg
• Shiba shrimp (raw)
  
  3 mg
• Fish paste product (hanpen)
  
  3 mg
• Dried shark fin
  
  4 mg
• Loach (boiled)
  
  4 mg
• Turban shell (baked)
  
  4 mg
• Blue crab (raw)
  
  4 mg
• Japanese whiting (raw)
  
  5 mg
• Loach (raw)
  
  5 mg
• Abalone (raw)
  
  5 mg
• Turban shell (raw)
  
  5 mg
• Japanese abalone (raw)
  
  5 mg
• Hen clam (raw)
  
  5 mg