Fishes and Shellfishes High in Iron (61st - 80th) (per 100 g edible portion)

• Brownstriped mackerel scad (kusaya)
  
  3.2 mg
• Carp (cultured, viscera, raw)
  
  3.1 mg
• Sea squirt (shiokara)
  
  3 mg
• Sakura shrimp (niboshi)
  
  3 mg
• Japanese anchovy (tazukuri)
  
  3 mg
• Cockle (foot, raw)
  
  2.9 mg
• Topshell (canned with seasoning)
  
  2.9 mg
• Pacific saury (canned product, kabayaki)
  
  2.9 mg
• Scallop (boiled)
  
  2.8 mg
• Japanese sculpin (raw)
  
  2.8 mg
• Firefly squid (tsukudani)
  
  2.7 mg
• Chum salmon (sujiko)
  
  2.7 mg
• Oyster (cultured, boiled)
  
  2.6 mg
• Pond smelt (tsukudani)
  
  2.6 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  2.6 mg
• Frigate mackerel (raw)
  
  2.6 mg
• Japanese sculpin (boiled)
  
  2.6 mg
• Japanese pilchard, Canned product (in brine)
  
  2.6 mg
• Tatamiiwashi
  
  2.6 mg
• Mezashi (raw)
  
  2.6 mg