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

• Pacific cod (raw)
  
  440 mg
• Purple puffer (raw)
  
  440 mg
• Pacific herring (raw)
  
  450 mg
• Yellowfin goby (raw)
  
  460 mg
• Mantis shrimp (boiled)
  
  470 mg
• Ayu sweetfish (cultured, raw)
  
  480 mg
• Japanese whiting (raw)
  
  490 mg
• Tilapia (raw)
  
  490 mg
• Brown sole (raw)
  
  500 mg
• Japanese bluefish (raw)
  
  510 mg
• Common Japanese conger (raw)
  
  520 mg
• Walleye pollack (tarako, raw)
  
  520 mg
• Crucian carp (raw)
  
  520 mg
• Barracuda (raw)
  
  530 mg
• Alfonsino (raw)
  
  530 mg
• Atka mackerel (raw)
  
  530 mg
• Ayu sweetfish (wild, raw)
  
  540 mg
• Red sea bream (wild, raw)
  
  540 mg
• Shirasuboshi (mild dried)
  
  560 mg
• Japanese eel (cultured, raw)
  
  590 mg