Fishes and Shellfishes High in Vitamin B1 (Thiamin) (41st - 60th) (per 100 g edible portion)

• Pacific cod (milt)
  
  0.24 mg
• Pink salmon (baked)
  
  0.24 mg
• Brownstriped mackerel scad (kusaya)
  
  0.24 mg
• Fat greenling (raw)
  
  0.24 mg
• Yellowtail (mature, raw)
  
  0.23 mg
• Sockeye salmon (smoked)
  
  0.23 mg
• Ayu sweetfish (wild, baked)
  
  0.23 mg
• Silver pomfret (raw)
  
  0.22 mg
• Atlantic mackerel (baked)
  
  0.22 mg
• Mackerel (baked)
  
  0.22 mg
• Atlantic salmon (cultured, raw)
  
  0.22 mg
• Chum salmon (aramaki baked)
  
  0.22 mg
• Shirasuboshi (semi-dried)
  
  0.22 mg
• Antarctic krill (boiled)
  
  0.21 mg
• Snow crab (boiled)
  
  0.21 mg
• Rainbow trout (cultured in freshwater, raw)
  
  0.21 mg
• Atlantic salmon (cultured, baked)
  
  0.21 mg
• Pink salmon (salted)
  
  0.21 mg
• Fish paste product (fish sausage)
  
  0.2 mg
• Fish paste product (fish ham)
  
  0.2 mg