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

• With ovary (boiled)
  
  270 mg
• Japanese pilchard, Canned product (kabayaki)
  
  270 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  270 mg
• Japanese common squid (boiled)
  
  260 mg
• Shiba shrimp (raw)
  
  260 mg
• Surf clam (raw)
  
  260 mg
• Pen shell (adductor muscle, raw)
  
  260 mg
• Japanese scallop (cultured, raw)
  
  260 mg
• Pacific saury (hirakiboshi)
  
  260 mg
• Mackerel (canned productswith seasoning)
  
  260 mg
• Mackerel (canned products, in brine)
  
  260 mg
• Croaker (raw)
  
  260 mg
• Japanese sculpin (raw)
  
  260 mg
• Crab, Processed product (ganzuke)
  
  250 mg
• Sakura shrimp (boiled)
  
  250 mg
• Adductor muscle (canned in brine)
  
  250 mg
• Japanese abalone (raw)
  
  250 mg
• Turban shell (raw)
  
  250 mg
• Sandfish (raw)
  
  250 mg
• Japanese icefish (raw)
  
  250 mg