Fishes and Shellfishes Low in Myristic acid (121st - 140th) (per 100 g edible portion)

• Brown sole (raw)
  
  20 mg
• Bluefin tuna (lean meat, raw)
  
  20 mg
• Sakura shrimp (niboshi)
  
  20 mg
• Flying squid (raw)
  
  21 mg
• Fish paste product (yakinuki-kamaboko)
  
  21 mg
• Skipjack, Processed product (kakuni)
  
  22 mg
• Tuna, Canned product (flaked light meat in oil)
  
  23 mg
• Japanese dace (raw)
  
  24 mg
• Japanese argentine (raw)
  
  24 mg
• Mussel (raw)
  
  24 mg
• Brown sole (boiled)
  
  26 mg
• Lizardfish (raw)
  
  27 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  27 mg
• Shirasuboshi (mild dried)
  
  28 mg
• Squid, Processed product (surume)
  
  29 mg
• Blue sprat (raw)
  
  30 mg
• Shrimp, Processed product (tsukudani)
  
  31 mg
• Hoki (raw)
  
  32 mg
• Short-necked clam (tsukudani)
  
  32 mg
• Golden-thread (raw)
  
  33 mg