Fishes and Shellfishes Low in Myristoleic acid (21st - 40th) (per 100 g edible portion)

• Chum salmon (shiozake)
  
  0 mg
• Rainbow trout (cultured in freshwater, raw)
  
  0 mg
• Mackerel, Processed product (hirakiboshi)
  
  0 mg
• Dried shark fin
  
  0 mg
• Pacific saury (hirakiboshi)
  
  0 mg
• Walleye pollack (surimi)
  
  0 mg
• Walleye pollack (sukimidara)
  
  0 mg
• Pacific cod (salted fillet)
  
  0 mg
• Pacific cod (dried split)
  
  0 mg
• Pacific cod (denbu)
  
  0 mg
• Flying fish (raw)
  
  0 mg
• Pacific herring (raw)
  
  0 mg
• Pacific herring (migaki-nishin)
  
  0 mg
• Pacific herring (ovary, raw)
  
  0 mg
• Sandfish (raw)
  
  0 mg
• Yellowtail (mature, raw)
  
  0 mg
• Yellowtail (mature, baked)
  
  0 mg
• Atka mackerel (raw)
  
  0 mg
• Bluefin tuna (lean meat, raw)
  
  0 mg
• Southern bluefin tuna (lean meat, raw)
  
  0 mg