Fishes and Shellfishes Low in Myristoleic acid (221st - 240th) (per 100 g edible portion)

• Chum salmon (raw)
  
  2 mg
• Sockeye salmon (raw)
  
  2 mg
• Sockeye salmon (smoked)
  
  2 mg
• Sole (raw)
  
  2 mg
• Yellow sea bream (raw)
  
  2 mg
• Pacific herring (ovary, dried)
  
  2 mg
• Bastard halibut (wild, raw)
  
  2 mg
• Crucian carp (kanroni)
  
  2 mg
• Masu trout (cultured, raw)
  
  2 mg
• Pond smelt (ameni)
  
  2 mg
• Hard clam (tsukudani)
  
  2 mg
• Ark shell (canned with seasoning)
  
  2 mg
• Firefly squid (raw)
  
  2 mg
• Firefly squid (boiled)
  
  2 mg
• Horse mackerel (raw)
  
  3 mg
• Horse mackerel (boiled)
  
  3 mg
• Brownstriped mackerel scad (kusaya)
  
  3 mg
• Tile fish (raw)
  
  3 mg
• Ayu sweetfish (cultured, raw)
  
  3 mg
• Ayu sweetfish (cultured, baked)
  
  3 mg