Fishes and Shellfishes Low in Myristic acid (141st - 160th) (per 100 g edible portion)

• Abalone (steamed and dried)
  
  33 mg
• Yellowfin goby (kanroni)
  
  34 mg
• Short-necked clam, Canned product (in brine)
  
  34 mg
• Skipjack, Canned product (flaked meat in oil)
  
  35 mg
• Oyster (cultured, raw)
  
  35 mg
• Skipjack, Processed product (katsuo-bushi)
  
  37 mg
• Hard clam (tsukudani)
  
  37 mg
• Opossum shrimp (tsukudani)
  
  37 mg
• Japanese icefish (raw)
  
  38 mg
• Matsubara's red rockfish (raw)
  
  39 mg
• Pond smelt (raw)
  
  39 mg
• Pacific halibut (raw)
  
  40 mg
• Scallop (raw)
  
  41 mg
• Sakura shrimp (dried)
  
  41 mg
• Crucian carp (kanroni)
  
  42 mg
• Mantis shrimp (boiled)
  
  43 mg
• Black-tipped fusilier (raw)
  
  44 mg
• Skipjack, Processed product (kezuri-bushi)
  
  45 mg
• Pacific herring (ovary, salted, desalted)
  
  45 mg
• Firefly squid (boiled)
  
  45 mg