Fishes and Shellfishes Low in Myristic acid (101st - 120th) (per 100 g edible portion)

• Squid, Processed product (ika-arare)
  
  12 mg
• Adductor muscle (niboshi)
  
  13 mg
• Sakura shrimp (boiled)
  
  13 mg
• Squid, Processed product (kiriika-ameni)
  
  13 mg
• Fish paste product (kanifumi-kamaboko)
  
  13 mg
• Skipjack, Processed product (namari-bushi)
  
  14 mg
• Brown sole (baked)
  
  14 mg
• Croaker (baked)
  
  14 mg
• Freshwater clam (raw)
  
  14 mg
• Squid, Processed product (canned with seasoning)
  
  14 mg
• Chum salmon (mefun)
  
  15 mg
• Skipjack, Processed product (shiokara)
  
  16 mg
• Croaker (raw)
  
  16 mg
• Halfbeak (raw)
  
  17 mg
• Big-eye tuna (raw)
  
  17 mg
• Japanese scallop (cultured, raw)
  
  17 mg
• Spear squid (raw)
  
  17 mg
• Fish paste product (kobumaki-kamaboko)
  
  17 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  18 mg
• Short-necked clam, Canned product (with seasoning)
  
  19 mg