Fishes and Shellfishes High in Myristoleic acid (81st - 100th) (per 100 g edible portion)

• Ayu sweetfish (wild, raw)
  
  6 mg
• Sea urchin (raw gonads)
  
  5 mg
• Japanese bluefish (boiled)
  
  5 mg
• Mackerel (canned products, miso-ni)
  
  5 mg
• Mackerel (baked)
  
  5 mg
• Mackerel (boiled)
  
  5 mg
• Masu salmon (raw)
  
  5 mg
• Pink salmon (salted)
  
  5 mg
• Barracuda (baked)
  
  5 mg
• Japanese sculpin (tsukudani)
  
  5 mg
• Japanese sculpin (boiled)
  
  5 mg
• Japanese pilchard, Canned product (in oil)
  
  5 mg
• Japanese pilchard (namaboshi)
  
  5 mg
• Three-line grunt (raw)
  
  5 mg
• Fish paste product (fish sausage)
  
  4 mg
• Antarctic krill (boiled)
  
  4 mg
• Squid, Processed product (shiokara)
  
  4 mg
• Firefly squid (tsukudani)
  
  4 mg
• Firefly squid (seasoned and smoked)
  
  4 mg
• Oyster (canned in oil, smoked)
  
  4 mg