Fishes and Shellfishes Low in Vitamin B12 (Cyanocobalamin) (361st - 380th) (per 100 g edible portion)

• Ark shell (canned with seasoning)
  
  24.9 μg
• Firefly squid (seasoned and smoked)
  
  27.2 μg
• Oyster (cultured, raw)
  
  28.1 μg
• Japanese sculpin (raw)
  
  28.2 μg
• Japanese sculpin (boiled)
  
  28.2 μg
• Striped mullet (karasumi)
  
  28.4 μg
• Hard clam (raw)
  
  28.4 μg
• Japanese pilchard (maruboshi)
  
  29.3 μg
• Oyster (canned in oil, smoked)
  
  32.2 μg
• Hard clam (baked)
  
  33.4 μg
• Short-necked clam, Canned product (with seasoning)
  
  36.1 μg
• Anglerfish (liver, raw)
  
  39.1 μg
• Japanese anchovy (niboshi)
  
  41.3 μg
• Hard clam (tsukudani)
  
  45.4 μg
• Chum salmon (ikura)
  
  47.3 μg
• Surf clam (raw)
  
  47.5 μg
• Ayu sweetfish (wild, viscera, baked)
  
  49.6 μg
• Short-necked clam (raw)
  
  52.4 μg
• Chum salmon (sujiko)
  
  53.9 μg
• Lamprey (dried)
  
  54.8 μg