Fishes and Shellfishes High in Iron (121st - 140th) (per 100 g edible portion)

• Japanese pilchard (raw)
  
  1.8 mg
• Brownstriped mackerel scad (baked)
  
  1.8 mg
• Crab, Processed product (ganzuke)
  
  1.7 mg
• Shishamo smelt (semi-dried, baked)
  
  1.7 mg
• Chum salmon (aramaki baked)
  
  1.7 mg
• Japanese pilchard (shioiwashi)
  
  1.7 mg
• Squid, Processed product (saki-ika)
  
  1.6 mg
• Bluefin tuna (fatty meat, raw)
  
  1.6 mg
• Atlantic capelin (semi-dried, baked)
  
  1.6 mg
• Shishamo smelt (semi-dried, raw)
  
  1.6 mg
• Mackerel (canned products, in brine)
  
  1.6 mg
• Japanese pilchard (namaboshi)
  
  1.6 mg
• Brownstriped mackerel scad (raw)
  
  1.6 mg
• Abalone (raw)
  
  1.5 mg
• Striped mullet (karasumi)
  
  1.5 mg
• Crucian carp (boiled)
  
  1.5 mg
• Crucian carp (raw)
  
  1.5 mg
• Pacific herring (migaki-nishin)
  
  1.5 mg
• Mackerel (baked)
  
  1.5 mg
• Pink salmon (canned in brine)
  
  1.5 mg