Fishes and Shellfishes Low in Myristoleic acid (341st - 360th) (per 100 g edible portion)

• Gizzard shad (amazu-zuke)
  
  12 mg
• Atlantic mackerel (raw)
  
  12 mg
• Pacific saury (baked)
  
  12 mg
• Sandfish (namaboshi)
  
  12 mg
• Atlantic horse mackerel (boiled)
  
  13 mg
• Atlantic mackerel (boiled)
  
  13 mg
• Pacific saury (canned product, with seasoning)
  
  13 mg
• Atlantic capelin (semi-dried, raw)
  
  13 mg
• Atlantic capelin (semi-dried, baked)
  
  13 mg
• Barracouta (raw)
  
  13 mg
• Atka mackerel (hirakiboshi)
  
  13 mg
• Southern bluefin tuna (fatty meat, raw)
  
  13 mg
• Atlantic horse mackerel (raw)
  
  14 mg
• Pale chub (raw)
  
  14 mg
• Chinook salmon (baked)
  
  14 mg
• Mackerel, Processed product (shimesaba)
  
  14 mg
• Common Japanese conger (steamed)
  
  15 mg
• Carp (cultured, raw)
  
  15 mg
• Atlantic mackerel (baked)
  
  15 mg
• Kichiji rockfish (raw)
  
  16 mg