Fishes and Shellfishes High in Iron (81st - 100th) (per 100 g edible portion)

• Japanese sand lance (raw)
  
  2.5 mg
• Caviar (salted product)
  
  2.4 mg
• Yellowtail (mature, baked)
  
  2.3 mg
• Japanese pilchard, Canned product (with seasoning)
  
  2.3 mg
• Big-eye sardine (raw)
  
  2.3 mg
• Japanese sand lance (tsukudani)
  
  2.3 mg
• Ocellated octopus (raw)
  
  2.2 mg
• Scallop (raw)
  
  2.2 mg
• Pacific saury (mirinboshi)
  
  2.2 mg
• Hard clam (raw)
  
  2.1 mg
• Pond smelt (ameni)
  
  2.1 mg
• Japanese pilchard (baked)
  
  2.1 mg
• Japanese scallop (cultured, raw)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Lamprey (raw)
  
  2 mg
• Yellowfin tuna (raw)
  
  2 mg
• Pacific saury (baked)
  
  2 mg
• Mackerel (canned productswith seasoning)
  
  2 mg
• Mackerel (canned products, miso-ni)
  
  2 mg
• Mackerel, Processed product (hirakiboshi)
  
  2 mg