Fishes and Shellfishes High in Myristoleic acid (121st - 140th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  4 mg
• Tile fish (boiled)
  
  4 mg
• Horse mackerel (baked)
  
  4 mg
• Fat greenling (raw)
  
  4 mg
• Fish paste product (fish ham)
  
  3 mg
• Fish paste product (datemaki)
  
  3 mg
• Girella (raw)
  
  3 mg
• Young bluefin tuna (raw)
  
  3 mg
• Striped mullet (karasumi)
  
  3 mg
• Bastard halibut (cultured, raw)
  
  3 mg
• Dogfish (raw)
  
  3 mg
• Sockeye salmon (baked)
  
  3 mg
• Chum salmon (baked)
  
  3 mg
• Chum salmon (boiled)
  
  3 mg
• Pink salmon (baked)
  
  3 mg
• Pink salmon (raw)
  
  3 mg
• Alfonsino (raw)
  
  3 mg
• Dried flounder
  
  3 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  3 mg
• Japanese pilchard, Canned product (with seasoning)
  
  3 mg