Fishes and Shellfishes Low in Myristoleic acid (181st - 200th) (per 100 g edible portion)

• Blue sprat (seasoned and dried)
  
  1 mg
• Chum salmon (sujiko)
  
  1 mg
• Mackerel (saba-bushi)
  
  1 mg
• Mackerel (canned products, in brine)
  
  1 mg
• Dolphinfish (raw)
  
  1 mg
• Black-tipped fusilier (raw)
  
  1 mg
• Walleye pollack (tarako, raw)
  
  1 mg
• Walleye pollack (tarako, baked)
  
  1 mg
• Walleye pollack (karashi-mentaiko)
  
  1 mg
• Yellowfin goby (kanroni)
  
  1 mg
• Goldstriped amberjack (raw)
  
  1 mg
• Gurnard (raw)
  
  1 mg
• Hoki (raw)
  
  1 mg
• Striped mullet (raw)
  
  1 mg
• Tuna, Canned product (flaked white meat in brine)
  
  1 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  1 mg
• Pond smelt (raw)
  
  1 mg
• Scallop (raw)
  
  1 mg
• Scallop (boiled)
  
  1 mg
• Sakura shrimp (boiled)
  
  1 mg