Fishes and Shellfishes High in Zinc (1st - 20th) (per 100 g edible portion)
- Oyster (canned in oil, smoked)
- Oyster (cultured, boiled)
- Oyster (cultured, raw)
- Skipjack, Processed product (shiokara)
- Abalone (canned in brine)
- Striped mullet (karasumi)
- Mackerel (saba-bushi)
- Japanese anchovy (tazukuri)
- Japanese anchovy (niboshi)
- Carp (cultured, viscera, raw)
- Tatamiiwashi
- King crab (canned in brine)
- Pond snail (raw)
- Adductor muscle (niboshi)
- Japanese scallop (cultured, raw)
- Lamprey (dried)
- Japanese sand lance (niboshi)
- Squid, Processed product (surume)
- Pacific herring (ovary, dried)
- Sea squirt (raw)