Fishes and Shellfishes High in Vitamin B1 (Thiamin) (1st - 20th) (per 100 g edible portion)

• Walleye pollack (tarako, baked)
  
  0.77 mg
• Japanese eel (kabayaki)
  
  0.75 mg
• Walleye pollack (tarako, raw)
  
  0.71 mg
• Crucian carp (raw)
  
  0.55 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.55 mg
• Japanese eel (shirayaki)
  
  0.55 mg
• Crucian carp (boiled)
  
  0.49 mg
• Carp (cultured, raw)
  
  0.46 mg
• Chum salmon (sujiko)
  
  0.42 mg
• Chum salmon (ikura)
  
  0.42 mg
• Firefly squid (seasoned and smoked)
  
  0.4 mg
• Skipjack, Processed product (namari-bushi)
  
  0.4 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.38 mg
• Carp (cultured, boiled)
  
  0.37 mg
• Japanese eel (cultured, raw)
  
  0.37 mg
• Abalone (steamed and dried)
  
  0.36 mg
• Walleye pollack (karashi-mentaiko)
  
  0.34 mg
• Red sea bream (cultured, raw)
  
  0.34 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.34 mg
• Lamprey (dried)
  
  0.33 mg