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

• Japanese pilchard (maruboshi)
  
  4.4 mg
• Mirinboshi (japanese pilchard)
  
  4.3 mg
• Yellowfin goby (kanroni)
  
  4.2 mg
• Mezashi (baked)
  
  4.2 mg
• Jackknife clam (raw)
  
  4.1 mg
• Sea cucumber (konowata)
  
  4 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  4 mg
• Ayu sweetfish (uruka)
  
  4 mg
• Shrimp, Processed product (tsukudani)
  
  3.9 mg
• Hard clam (boiled)
  
  3.9 mg
• Apple snail (canned in brine)
  
  3.9 mg
• Short-necked clam (raw)
  
  3.8 mg
• Skipjack, Processed product (namari)
  
  3.7 mg
• Mirinboshi (anchovy)
  
  3.7 mg
• Mussel (raw)
  
  3.5 mg
• Pacific herring (smoked)
  
  3.5 mg
• Japanese sand lance (ameni)
  
  3.4 mg
• Keen's gaper (siphon, raw)
  
  3.3 mg
• Hard clam (baked)
  
  3.3 mg
• Sakura shrimp (dried)
  
  3.2 mg