Fishes and Shellfishes High in Calcium (81st - 100th) (per 100 g edible portion)

• Japanese eel (cultured, raw)
  
  130 mg
• Japanese pilchard (baked)
  
  130 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  130 mg
• Fish paste product (kanifumi-kamaboko)
  
  120 mg
• Snow crab (boiled)
  
  120 mg
• Hard clam (tsukudani)
  
  120 mg
• Pacific saury (mirinboshi)
  
  120 mg
• Blue crab (raw)
  
  110 mg
• Short-necked clam, Canned product (in brine)
  
  110 mg
• Pink salmon (canned in brine)
  
  110 mg
• Fish paste product (fish sausage)
  
  100 mg
• Crucian carp (raw)
  
  100 mg
• Blue sprat (raw)
  
  100 mg
• Chum salmon (ikura)
  
  94 mg
• Snow crab (raw)
  
  90 mg
• Mantis shrimp (boiled)
  
  88 mg
• Oyster (cultured, raw)
  
  88 mg
• Short-necked clam, Canned product (with seasoning)
  
  87 mg
• Masu trout (cultured, raw)
  
  85 mg
• Japanese pilchard (boiled)
  
  85 mg