Fishes and Shellfishes High in Aspartic acid (1st - 20th) (per 100 g edible portion)

• Skipjack, Processed product (kezuri-bushi)
  
  7300 mg
• Skipjack, Processed product (katsuo-bushi)
  
  7200 mg
• Shirasuboshi (semi-dried)
  
  3900 mg
• Chum salmon (sujiko)
  
  2800 mg
• Bluefin tuna (lean meat, raw)
  
  2400 mg
• Yellowfin tuna (raw)
  
  2300 mg
• Bastard halibut (cultured, raw)
  
  2300 mg
• Conger pike (raw)
  
  2200 mg
• Red sea bream (wild, raw)
  
  2200 mg
• Chum salmon (raw)
  
  2200 mg
• Brown sole (raw)
  
  2200 mg
• Skipjack (caught in autumn, raw)
  
  2200 mg
• Skipjack (caught in spring, raw)
  
  2200 mg
• Shirasuboshi (mild dried)
  
  2200 mg
• Yellowtail (mature, raw)
  
  2100 mg
• Flying fish (raw)
  
  2100 mg
• Spanish mackerel (raw)
  
  2100 mg
• Big-eye sardine (raw)
  
  2100 mg
• Horse mackerel (raw)
  
  2100 mg
• Black rockfish (raw)
  
  2000 mg