Fishes and Shellfishes Low in Myristoleic acid (121st - 140th) (per 100 g edible portion)

• Walleye pollack (raw)
  
  Tr
• Pacific cod (raw)
  
  Tr
• Pacific cod (baked)
  
  Tr
• Pacific cod (milt)
  
  Tr
• Japanese surfsmelt (raw)
  
  Tr
• Loach (raw)
  
  Tr
• Loach (boiled)
  
  Tr
• Japanese argentine (raw)
  
  Tr
• Pacific herring (ovary, salted, desalted)
  
  Tr
• Yellowfin goby (raw)
  
  Tr
• Spangled emperor (raw)
  
  Tr
• Ocellate puffer (cultured, raw)
  
  Tr
• Purple puffer (raw)
  
  Tr
• Yellowfin tuna (raw)
  
  Tr
• Albacore (raw)
  
  Tr
• Big-eye tuna (raw)
  
  Tr
• Tuna, Canned product (flaked light meat in brine)
  
  Tr
• Hake (raw)
  
  Tr
• Bloody clam (raw)
  
  Tr
• Short-necked clam (tsukudani)
  
  Tr