Fishes and Shellfishes High in Iron (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, baked)
  
  63.2 mg
• Short-necked clam, Canned product (in brine)
  
  37.8 mg
• Abalone (shiokara)
  
  33.9 mg
• Lamprey (dried)
  
  31.6 mg
• Short-necked clam, Canned product (with seasoning)
  
  27.8 mg
• Ayu sweetfish (wild, viscera, raw)
  
  24 mg
• Pond snail (raw)
  
  19.4 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  19 mg
• Short-necked clam (tsukudani)
  
  18.8 mg
• Japanese anchovy (niboshi)
  
  18 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  15.1 mg
• Yellowfin goby (tsukudani)
  
  12.4 mg
• Ark shell (canned with seasoning)
  
  11.3 mg
• Firefly squid (seasoned and smoked)
  
  10 mg
• Skipjack, Processed product (kezuri-bushi)
  
  9 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  8 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  8 mg
• Hard clam (tsukudani)
  
  7.2 mg
• Mackerel (saba-bushi)
  
  7.2 mg
• Opossum shrimp (tsukudani)
  
  7.1 mg