Fishes and Shellfishes Low in Myristoleic acid (81st - 100th) (per 100 g edible portion)

• Japanese common squid (baked)
  
  0 mg
• Squid, Processed product (surume)
  
  0 mg
• Squid, Processed product (saki-ika)
  
  0 mg
• Squid, Processed product (seasoned and smoked)
  
  0 mg
• Squid, Processed product (ika-arare)
  
  0 mg
• Common octopus (boiled)
  
  0 mg
• Antarctic krill (raw)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Fish paste product (kobumaki-kamaboko)
  
  0 mg
• Fish paste product (sumaki-kamaboko)
  
  0 mg
• Fish paste product (mushi-kamaboko)
  
  0 mg
• Fish paste product (yaki-chikuwa)
  
  0 mg
• Fish paste product (naruto)
  
  0 mg
• Fish paste product (satsuma-age)
  
  0 mg
• Matsubara's red rockfish (raw)
  
  Tr
• Anglerfish (raw)
  
  Tr
• Japanese sand lance (ameni)
  
  Tr
• Golden-thread (surimi)
  
  Tr
• Japanese anchovy (tazukuri)
  
  Tr
• Ray (raw)
  
  Tr