Fishes and Shellfishes Low in Vitamin B1 (Thiamin) (361st - 380th) (per 100 g edible portion)

• Japanese sand lance (niboshi)
  
  0.27 mg
• Sockeye salmon (baked)
  
  0.27 mg
• Brownstriped mackerel scad (baked)
  
  0.28 mg
• Ayu sweetfish (wild, viscera, baked)
  
  0.28 mg
• Pond smelt (ameni)
  
  0.28 mg
• Japanese eel (viscera, raw)
  
  0.3 mg
• Jackknife clam (raw)
  
  0.3 mg
• Catfish (raw)
  
  0.33 mg
• Lamprey (dried)
  
  0.33 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.34 mg
• Red sea bream (cultured, raw)
  
  0.34 mg
• Walleye pollack (karashi-mentaiko)
  
  0.34 mg
• Abalone (steamed and dried)
  
  0.36 mg
• Japanese eel (cultured, raw)
  
  0.37 mg
• Carp (cultured, boiled)
  
  0.37 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.38 mg
• Skipjack, Processed product (namari-bushi)
  
  0.4 mg
• Firefly squid (seasoned and smoked)
  
  0.4 mg
• Chum salmon (ikura)
  
  0.42 mg
• Chum salmon (sujiko)
  
  0.42 mg