Fishes and Shellfishes Low in Manganese (261st - 280th) (per 100 g edible portion)

• Pink salmon (canned in brine)
  
  0.08 mg
• Pacific saury (canned product, with seasoning)
  
  0.08 mg
• Firefly squid (boiled)
  
  0.08 mg
• Sea squirt (shiokara)
  
  0.08 mg
• Shirasuboshi (mild dried)
  
  0.09 mg
• Gizzard shad (amazu-zuke)
  
  0.09 mg
• Mackerel (canned products, miso-ni)
  
  0.09 mg
• Mackerel (canned productswith seasoning)
  
  0.09 mg
• Dried shark fin
  
  0.09 mg
• Pacific saury (canned product, kabayaki)
  
  0.09 mg
• Japanese icefish (raw)
  
  0.09 mg
• Sakura shrimp (boiled)
  
  0.09 mg
• Japanese pilchard (maruboshi)
  
  0.1 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  0.1 mg
• Carp (cultured, viscera, raw)
  
  0.1 mg
• Yellowfin goby (raw)
  
  0.1 mg
• Lamprey (dried)
  
  0.1 mg
• Short-necked clam (raw)
  
  0.1 mg
• Adductor muscle (niboshi)
  
  0.1 mg
• Snow crab (canned in brine)
  
  0.1 mg