Fishes and Shellfishes High in Aromatic amino acids (per 100 g edible portion)

• Skipjack, Processed product (kezuri-bushi)
  
  5700 mg
• Skipjack, Processed product (katsuo-bushi)
  
  5600 mg
• Shirasuboshi (semi-dried)
  
  3100 mg
• Chum salmon (sujiko)
  
  2800 mg
• Walleye pollack (tarako, raw)
  
  2000 mg
• Bluefin tuna (lean meat, raw)
  
  1800 mg
• Yellowfin tuna (raw)
  
  1700 mg
• Bastard halibut (cultured, raw)
  
  1700 mg
• Skipjack (caught in autumn, raw)
  
  1700 mg
• Skipjack (caught in spring, raw)
  
  1700 mg
• Shirasuboshi (mild dried)
  
  1700 mg
• Yellowtail (mature, raw)
  
  1600 mg
• Conger pike (raw)
  
  1600 mg
• Flying fish (raw)
  
  1600 mg
• Chum salmon (raw)
  
  1600 mg
• Big-eye sardine (raw)
  
  1600 mg
• Horse mackerel (raw)
  
  1600 mg
• Japanese spiny lobster (raw)
  
  1500 mg
• Yellowfin goby (raw)
  
  1500 mg
• Tilapia (raw)
  
  1500 mg