Fishes and Shellfishes High in Vitamin B12 (Cyanocobalamin) (1st - 20th) (per 100 g edible portion)

• Chum salmon (mefun)
  
  327.6 μg
• Japanese anchovy (tazukuri)
  
  64.5 μg
• Short-necked clam, Canned product (in brine)
  
  63.8 μg
• Freshwater clam (raw)
  
  62.4 μg
• Ayu sweetfish (wild, viscera, raw)
  
  60.3 μg
• Jackknife clam (raw)
  
  59.4 μg
• Bloody clam (raw)
  
  59.2 μg
• Lamprey (dried)
  
  54.8 μg
• Chum salmon (sujiko)
  
  53.9 μg
• Short-necked clam (raw)
  
  52.4 μg
• Ayu sweetfish (wild, viscera, baked)
  
  49.6 μg
• Surf clam (raw)
  
  47.5 μg
• Chum salmon (ikura)
  
  47.3 μg
• Hard clam (tsukudani)
  
  45.4 μg
• Japanese anchovy (niboshi)
  
  41.3 μg
• Anglerfish (liver, raw)
  
  39.1 μg
• Short-necked clam, Canned product (with seasoning)
  
  36.1 μg
• Hard clam (baked)
  
  33.4 μg
• Oyster (canned in oil, smoked)
  
  32.2 μg
• Japanese pilchard (maruboshi)
  
  29.3 μg