Fishes and Shellfishes Low in Myristoleic acid (261st - 280th) (per 100 g edible portion)
- Tile fish (boiled)
- Japanese anchovy (raw)
- Japanese pilchard (raw)
- Japanese pilchard (boiled)
- Japanese pilchard (baked)
- Mirinboshi (japanese pilchard)
- Swordfish (raw)
- Skipjack (caught in autumn, raw)
- Pink salmon (canned in brine)
- Mackerel (raw)
- Mackerel (canned productswith seasoning)
- Spanish mackerel (raw)
- Spanish mackerel (baked)
- Striped jack (cultured, raw)
- Red sea bream (wild, raw)
- Yellowstriped butterfish (raw)
- Yellowfin goby (tsukudani)
- Conger pike (raw)
- Crucian carp (raw)
- Crucian carp (boiled)