Fishes and Shellfishes High in Copper (121st - 140th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, baked)
  
  0.15 mg
• Brownstriped mackerel scad (baked)
  
  0.15 mg
• Pacific saury (canned product, kabayaki)
  
  0.14 mg
• Mackerel (canned products, miso-ni)
  
  0.14 mg
• Mackerel (canned products, in brine)
  
  0.14 mg
• Mackerel (baked)
  
  0.14 mg
• Japanese pilchard (raw)
  
  0.14 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.14 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.14 mg
• Ark shell (canned with seasoning)
  
  0.13 mg
• Scallop (raw)
  
  0.13 mg
• Chum salmon (mefun)
  
  0.13 mg
• Japanese pilchard, Canned product (kabayaki)
  
  0.13 mg
• Tatamiiwashi
  
  0.13 mg
• Mezashi (baked)
  
  0.13 mg
• Japanese sand lance (niboshi)
  
  0.13 mg
• Brownstriped mackerel scad (raw)
  
  0.13 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  0.12 mg
• Pacific saury (hirakiboshi)
  
  0.12 mg
• Mackerel (boiled)
  
  0.12 mg