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

• Yellowtail (mature, baked)
  
  6 mg
• Tuna, Canned product (flaked white meat in brine)
  
  6 mg
• Pacific halibut (raw)
  
  7 mg
• Atlantic mackerel (raw)
  
  7 mg
• Walleye pollack (surimi)
  
  7 mg
• Bluefin tuna (fatty meat, raw)
  
  7 mg
• Lamprey (raw)
  
  7 mg
• Adductor muscle (raw)
  
  7 mg
• Anglerfish (raw)
  
  8 mg
• Skipjack (caught in autumn, raw)
  
  8 mg
• Caviar (salted product)
  
  8 mg
• Atlantic salmon (cultured, raw)
  
  8 mg
• Pacific herring (ovary, salted, desalted)
  
  8 mg
• Carp (cultured, raw)
  
  9 mg
• Carp (cultured, viscera, raw)
  
  9 mg
• Mackerel (raw)
  
  9 mg
• Atlantic mackerel (boiled)
  
  9 mg
• Mackerel, Processed product (shimesaba)
  
  9 mg
• Striped mullet (karasumi)
  
  9 mg
• Albacore (raw)
  
  9 mg