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

• Squid, Processed product (canned with seasoning)
  
  1.12 mg
• Blue crab (raw)
  
  1.1 mg
• Japanese eel (viscera, raw)
  
  1.08 mg
• Anglerfish (liver, raw)
  
  1 mg
• Squid, Processed product (surume)
  
  0.99 mg
• Opossum shrimp (tsukudani)
  
  0.97 mg
• Oyster (cultured, raw)
  
  0.89 mg
• Topshell (canned with seasoning)
  
  0.83 mg
• Chum salmon (ikura)
  
  0.76 mg
• Abalone (steamed and dried)
  
  0.74 mg
• Turban shell (baked)
  
  0.73 mg
• Chum salmon (sujiko)
  
  0.73 mg
• Opossum shrimp (shiokara)
  
  0.7 mg
• Japanese spiny lobster (raw)
  
  0.65 mg
• Tiger prawn (cultured, boiled)
  
  0.62 mg
• Oriental shrimp (raw)
  
  0.61 mg
• King crab (canned in brine)
  
  0.58 mg
• Tiger prawn (cultured, baked)
  
  0.58 mg
• Snow crab (boiled)
  
  0.56 mg
• Squid, Processed product (kiriika-ameni)
  
  0.5 mg