Fishes and Shellfishes High in Phosphorus (341st - 360th) (per 100 g edible portion)

• Turban shell (raw)
  
  140 mg
• Oyster (cultured, boiled)
  
  140 mg
• Bloody clam (raw)
  
  140 mg
• Pacific herring (ovary, raw)
  
  140 mg
• Pacific saury (hirakiboshi)
  
  140 mg
• Croaker (raw)
  
  140 mg
• Barracuda (raw)
  
  140 mg
• Anglerfish (liver, raw)
  
  140 mg
• Anglerfish (raw)
  
  140 mg
• Topshell (canned with seasoning)
  
  130 mg
• Apple snail (canned in brine)
  
  130 mg
• Yellowtail (mature, raw)
  
  130 mg
• Walleye pollack (surimi)
  
  130 mg
• Carp (cultured, viscera, raw)
  
  130 mg
• Kichiji rockfish (raw)
  
  130 mg
• Fish paste product (tsumire)
  
  120 mg
• Fish paste product (datemaki)
  
  120 mg
• Common octopus (boiled)
  
  120 mg
• Snow crab (canned in brine)
  
  120 mg
• Cockle (foot, raw)
  
  120 mg