Fishes and Shellfishes High in Myristoleic acid (1st - 20th) (per 100 g edible portion)

• Japanese eel (shirayaki)
  
  55 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  53 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  53 mg
• Southern black cod (raw)
  
  44 mg
• Anglerfish (liver, raw)
  
  39 mg
• Sea urchin (neri-uni)
  
  35 mg
• Sablefish (raw)
  
  30 mg
• Yellowtail (young, cultured, raw)
  
  26 mg
• Lamprey (raw)
  
  24 mg
• Bluefin tuna (fatty meat, raw)
  
  23 mg
• Hairtail (raw)
  
  22 mg
• Japanese eel (cultured, raw)
  
  22 mg
• Pacific herring (smoked)
  
  21 mg
• Pacific herring (hirakiboshi)
  
  20 mg
• Black sea bream (raw)
  
  19 mg
• Carp (cultured, boiled)
  
  19 mg
• Japanese eel (kabayaki)
  
  19 mg
• Japanese parrot fish (raw)
  
  18 mg
• Ayu sweetfish (wild, viscera, raw)
  
  18 mg
• Pacific saury (mirinboshi)
  
  17 mg