Fishes and Shellfishes Low in Myristoleic acid (321st - 340th) (per 100 g edible portion)

• Rainbow trout (cultured in sea, raw)
  
  8 mg
• Mackerel, Processed product (shiosaba)
  
  8 mg
• Pacific saury (canned product, kabayaki)
  
  8 mg
• Willow shiner (raw)
  
  8 mg
• Japanese bluefish (raw)
  
  8 mg
• Japanese pilchard (maruboshi)
  
  9 mg
• Barracuda (raw)
  
  9 mg
• Atka mackerel (salted)
  
  9 mg
• Sea cucumber (konowata)
  
  9 mg
• Atlantic salmon (cultured, baked)
  
  10 mg
• Rainbow trout (cultured in sea, baked)
  
  10 mg
• Chinook salmon (raw)
  
  10 mg
• Shishamo smelt (semi-dried, baked)
  
  10 mg
• Silver warehou (raw)
  
  10 mg
• Silver pomfret (raw)
  
  10 mg
• Abalone (shiokara)
  
  10 mg
• Common Japanese conger (raw)
  
  11 mg
• Ayu sweetfish (wild, viscera, baked)
  
  11 mg
• Ayu sweetfish (uruka)
  
  11 mg
• Shishamo smelt (semi-dried, raw)
  
  11 mg