Fishes and Shellfishes High in Vitamin A (Retinol) (121st - 140th) (per 100 g edible portion)

• Tile fish (raw)
  
  27 μg
• Short-necked clam (tsukudani)
  
  26 μg
• Tile fish (baked)
  
  26 μg
• Matsubara's red rockfish (raw)
  
  26 μg
• Atka mackerel (raw)
  
  25 μg
• Pacific saury (canned product, with seasoning)
  
  25 μg
• Pacific saury (hirakiboshi)
  
  25 μg
• Japanese pilchard, Canned product (in oil)
  
  25 μg
• Walleye pollack (tarako, raw)
  
  24 μg
• Mackerel (raw)
  
  24 μg
• Chum salmon (shiozake)
  
  24 μg
• Skipjack, Processed product (kezuri-bushi)
  
  24 μg
• Squid, Processed product (surume)
  
  22 μg
• Japanese common squid (baked)
  
  22 μg
• Oyster (cultured, raw)
  
  22 μg
• Sandfish (namaboshi)
  
  22 μg
• Atlantic salmon (cultured, baked)
  
  22 μg
• Fish paste product (kanifumi-kamaboko)
  
  21 μg
• Atka mackerel (hirakiboshi)
  
  21 μg
• Bastard halibut (cultured, raw)
  
  21 μg