Fishes and Shellfishes High in Myristoleic acid (61st - 80th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  8 mg
• Rainbow trout (cultured in sea, raw)
  
  8 mg
• Atlantic salmon (cultured, raw)
  
  8 mg
• Angry rockfish (raw)
  
  8 mg
• Red sea bream (cultured, baked)
  
  7 mg
• Red sea bream (cultured, boiled)
  
  7 mg
• Japanese seaperch (raw)
  
  7 mg
• Chum salmon (canned in brine)
  
  7 mg
• Masu salmon (baked)
  
  7 mg
• Coho salmon (cultured, baked)
  
  7 mg
• With ovary (boiled)
  
  7 mg
• Catfish (raw)
  
  6 mg
• Tilapia (raw)
  
  6 mg
• Red sea bream (cultured, raw)
  
  6 mg
• Chum salmon (ikura)
  
  6 mg
• Coho salmon (cultured, raw)
  
  6 mg
• With ovary (raw)
  
  6 mg
• Japanese sculpin (raw)
  
  6 mg
• Japanese pilchard, Canned product (kabayaki)
  
  6 mg
• Tatamiiwashi
  
  6 mg