Fishes and Shellfishes High in Myristoleic acid (101st - 120th) (per 100 g edible portion)

• Pond smelt (tsukudani)
  
  4 mg
• Black rockfish (raw)
  
  4 mg
• Crucian carp (boiled)
  
  4 mg
• Crucian carp (raw)
  
  4 mg
• Conger pike (raw)
  
  4 mg
• Yellowfin goby (tsukudani)
  
  4 mg
• Yellowstriped butterfish (raw)
  
  4 mg
• Red sea bream (wild, raw)
  
  4 mg
• Striped jack (cultured, raw)
  
  4 mg
• Spanish mackerel (baked)
  
  4 mg
• Spanish mackerel (raw)
  
  4 mg
• Mackerel (canned productswith seasoning)
  
  4 mg
• Mackerel (raw)
  
  4 mg
• Pink salmon (canned in brine)
  
  4 mg
• Skipjack (caught in autumn, raw)
  
  4 mg
• Swordfish (raw)
  
  4 mg
• Mirinboshi (japanese pilchard)
  
  4 mg
• Japanese pilchard (baked)
  
  4 mg
• Japanese pilchard (boiled)
  
  4 mg
• Japanese pilchard (raw)
  
  4 mg