Fishes and Shellfishes Low in Copper (361st - 380th) (per 100 g edible portion)

• Topshell (canned with seasoning)
  
  0.83 mg
• Oyster (cultured, raw)
  
  0.89 mg
• Opossum shrimp (tsukudani)
  
  0.97 mg
• Squid, Processed product (surume)
  
  0.99 mg
• Anglerfish (liver, raw)
  
  1 mg
• Japanese eel (viscera, raw)
  
  1.08 mg
• Blue crab (raw)
  
  1.1 mg
• Squid, Processed product (canned with seasoning)
  
  1.12 mg
• Oyster (cultured, boiled)
  
  1.17 mg
• Crab, Processed product (ganzuke)
  
  1.36 mg
• Shrimp, Processed product (tsukudani)
  
  1.56 mg
• Lamprey (dried)
  
  1.8 mg
• Antarctic krill (boiled)
  
  1.83 mg
• Pond snail (raw)
  
  1.9 mg
• Squid, Processed product (shiokara)
  
  1.91 mg
• Sakura shrimp (boiled)
  
  2.05 mg
• Antarctic krill (raw)
  
  2.3 mg
• Sakura shrimp (niboshi)
  
  2.61 mg
• Oyster (canned in oil, smoked)
  
  2.81 mg
• Ocellated octopus (raw)
  
  2.96 mg