The amount of Fishes and Shellfishes that contain 50 μg of Iodine (11 - 20)

• 

  11 μg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 4.5
• 

  9 μg

  (per 40 g edible portion)

  Short-necked clam (raw)
  × 5.6
• 

  4 μg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 12.5
• 

  23 μg

  (per 130 g edible portion)

  Gizzard shad (raw)
  × 2.2
• 

  8 μg

  (per 65 g edible portion)

  Sandfish (raw)
  × 6.3
• 

  3 μg

  (per 9 g edible portion)

  Pond smelt (raw)
  × 16.7
• 

  21 μg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 2.4
• 

  10 μg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 5
• 

  16 μg

  (per 90 g edible portion)

  Horse mackerel (baked)
  × 3.1
• 

  293 μg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.2