Fishes and Shellfishes High in Sulfur containing amino acids (per 100 g edible portion)

• Skipjack, Processed product (kezuri-bushi)
  
  3000 mg
• Skipjack, Processed product (katsuo-bushi)
  
  2900 mg
• Shirasuboshi (semi-dried)
  
  1600 mg
• Chum salmon (sujiko)
  
  1300 mg
• Bluefin tuna (lean meat, raw)
  
  1000 mg
• Skipjack (caught in spring, raw)
  
  970 mg
• Skipjack (caught in autumn, raw)
  
  960 mg
• Yellowfin tuna (raw)
  
  950 mg
• Bastard halibut (cultured, raw)
  
  940 mg
• Conger pike (raw)
  
  930 mg
• Flying fish (raw)
  
  930 mg
• Chum salmon (raw)
  
  920 mg
• Blue marlin (raw)
  
  920 mg
• Yellowtail (mature, raw)
  
  900 mg
• Mackerel (raw)
  
  900 mg
• Japanese whiting (raw)
  
  890 mg
• Red sea bream (wild, raw)
  
  870 mg
• Spanish mackerel (raw)
  
  870 mg
• Barracuda (raw)
  
  870 mg
• Brown sole (raw)
  
  860 mg