Fishes and Shellfishes High in Iron (101st - 120th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  2 mg
• Chum salmon (ikura)
  
  2 mg
• Japanese pilchard, Canned product (kabayaki)
  
  2 mg
• Ayu sweetfish (cultured, baked)
  
  2 mg
• Oyster (cultured, raw)
  
  1.9 mg
• Pacific herring (ovary, dried)
  
  1.9 mg
• Pacific herring (hirakiboshi)
  
  1.9 mg
• Walleye pollack (sukimidara)
  
  1.9 mg
• Pacific saury (canned product, with seasoning)
  
  1.9 mg
• Skipjack (caught in autumn, raw)
  
  1.9 mg
• Skipjack (caught in spring, raw)
  
  1.9 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1.9 mg
• Japanese pilchard (boiled)
  
  1.9 mg
• Sea urchin (neri-uni)
  
  1.8 mg
• Japanese abalone (raw)
  
  1.8 mg
• Abalone (canned in brine)
  
  1.8 mg
• Tuna, Canned product (flaked white meat in oil)
  
  1.8 mg
• Young bluefin tuna (raw)
  
  1.8 mg
• Southern bluefin tuna (lean meat, raw)
  
  1.8 mg
• Gizzard shad (amazu-zuke)
  
  1.8 mg