Fishes and Shellfishes High in Copper (41st - 60th) (per 100 g edible portion)

• Japanese common squid (baked)
  
  0.49 mg
• Horsehair crab (raw)
  
  0.47 mg
• Horsehair crab (boiled)
  
  0.46 mg
• Japanese common squid (boiled)
  
  0.45 mg
• Cuttlefish (raw)
  
  0.45 mg
• Northern shrimp (raw)
  
  0.44 mg
• Pacific cod (denbu)
  
  0.44 mg
• Ayu sweetfish (wild, viscera, baked)
  
  0.44 mg
• Common octopus (boiled)
  
  0.43 mg
• King crab (raw)
  
  0.43 mg
• Mackerel (saba-bushi)
  
  0.43 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.43 mg
• Tiger prawn (cultured, raw)
  
  0.42 mg
• Freshwater clam (raw)
  
  0.42 mg
• Abalone (canned in brine)
  
  0.42 mg
• King crab (boiled)
  
  0.41 mg
• Jackknife clam (raw)
  
  0.4 mg
• Giant tiger shrimp (cultured, raw)
  
  0.39 mg
• Turban shell (raw)
  
  0.39 mg
• Japanese anchovy (tazukuri)
  
  0.39 mg