Fishes and Shellfishes Low in Vitamin A (Retinol) (241st - 260th) (per 100 g edible portion)

• Skipjack (caught in autumn, raw)
  
  20 μg
• Mackerel (baked)
  
  20 μg
• Sandfish (raw)
  
  20 μg
• Atka mackerel (salted)
  
  20 μg
• Jackknife clam (raw)
  
  20 μg
• Mackerel (boiled)
  
  21 μg
• Crimson sea bream (raw)
  
  21 μg
• Yellowfin goby (kanroni)
  
  21 μg
• Bastard halibut (cultured, raw)
  
  21 μg
• Atka mackerel (hirakiboshi)
  
  21 μg
• Fish paste product (kanifumi-kamaboko)
  
  21 μg
• Atlantic salmon (cultured, baked)
  
  22 μg
• Sandfish (namaboshi)
  
  22 μg
• Oyster (cultured, raw)
  
  22 μg
• Japanese common squid (baked)
  
  22 μg
• Squid, Processed product (surume)
  
  22 μg
• Skipjack, Processed product (kezuri-bushi)
  
  24 μg
• Chum salmon (shiozake)
  
  24 μg
• Mackerel (raw)
  
  24 μg
• Walleye pollack (tarako, raw)
  
  24 μg