Fishes and Shellfishes High in Iron (21st - 40th) (per 100 g edible portion)

• Chum salmon (mefun)
  
  6.8 mg
• Japanese sand lance (niboshi)
  
  6.6 mg
• Crucian carp (kanroni)
  
  6.5 mg
• Loach (boiled)
  
  6.4 mg
• Skipjack, Processed product (kakuni)
  
  6 mg
• Blue sprat (seasoned and dried)
  
  5.9 mg
• Japanese sculpin (tsukudani)
  
  5.8 mg
• Sea squirt (raw)
  
  5.7 mg
• Loach (raw)
  
  5.6 mg
• Skipjack, Processed product (katsuo-bushi)
  
  5.5 mg
• Ayu sweetfish (wild, baked)
  
  5.5 mg
• Freshwater clam (raw)
  
  5.3 mg
• Common shield-clam (raw)
  
  5.1 mg
• Bloody clam (raw)
  
  5 mg
• Skipjack, Processed product (shiokara)
  
  5 mg
• Skipjack, Processed product (namari-bushi)
  
  5 mg
• Japanese eel (viscera, raw)
  
  4.6 mg
• Oyster (canned in oil, smoked)
  
  4.5 mg
• Big-eye sardine (maruboshi)
  
  4.5 mg
• Surf clam (raw)
  
  4.4 mg