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

• Yellowtail (young, cultured, raw)
  
  790 mg
• Tilapia (raw)
  
  800 mg
• Japanese spiny lobster (raw)
  
  800 mg
• Blue marlin (raw)
  
  810 mg
• Japanese pilchard (raw)
  
  820 mg
• Brown sole (raw)
  
  820 mg
• Yellowfin goby (raw)
  
  820 mg
• Spanish mackerel (raw)
  
  830 mg
• Flying fish (raw)
  
  830 mg
• Conger pike (raw)
  
  830 mg
• Mackerel (raw)
  
  840 mg
• Red sea bream (wild, raw)
  
  840 mg
• Yellowtail (mature, raw)
  
  860 mg
• Horse mackerel (raw)
  
  870 mg
• Big-eye sardine (raw)
  
  880 mg
• Chum salmon (raw)
  
  880 mg
• Shirasuboshi (mild dried)
  
  900 mg
• Bastard halibut (cultured, raw)
  
  900 mg
• Yellowfin tuna (raw)
  
  900 mg
• Skipjack (caught in spring, raw)
  
  910 mg