Fishes and Shellfishes Low in Vitamin A (Retinol) (201st - 220th) (per 100 g edible portion)

• Black sea bream (raw)
  
  12 μg
• Bastard halibut (wild, raw)
  
  12 μg
• Crucian carp (raw)
  
  12 μg
• Hard clam (boiled)
  
  12 μg
• Hard clam (baked)
  
  12 μg
• Horse mackerel (baked)
  
  13 μg
• Atlantic horse mackerel (baked)
  
  13 μg
• Anglerfish (raw)
  
  13 μg
• Mirinboshi (anchovy)
  
  13 μg
• Pacific halibut (raw)
  
  13 μg
• Barracuda (baked)
  
  13 μg
• Pink salmon (raw)
  
  13 μg
• Chum salmon (boiled)
  
  13 μg
• Pacific saury (raw)
  
  13 μg
• Pacific saury (baked)
  
  13 μg
• Loach (raw)
  
  13 μg
• Loach (boiled)
  
  13 μg
• Japanese common squid (raw)
  
  13 μg
• Chum salmon (baked)
  
  14 μg
• Mackerel, Processed product (shimesaba)
  
  14 μg