Fishes and Shellfishes High in Vitamin B2 (Riboflavin) (1st - 20th) (per 100 g edible portion)

• Chum salmon (mefun)
  
  6.38 mg
• Lamprey (dried)
  
  1.69 mg
• Caviar (salted product)
  
  1.31 mg
• Loach (raw)
  
  1.09 mg
• Loach (boiled)
  
  1 mg
• Ayu sweetfish (wild, viscera, baked)
  
  1 mg
• Striped mullet (karasumi)
  
  0.93 mg
• Lamprey (raw)
  
  0.85 mg
• Mackerel (saba-bushi)
  
  0.85 mg
• Japanese sand lance (raw)
  
  0.81 mg
• Japanese eel (viscera, raw)
  
  0.75 mg
• Japanese eel (kabayaki)
  
  0.74 mg
• Abalone (shiokara)
  
  0.7 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.68 mg
• Sea urchin (tsubu-uni)
  
  0.65 mg
• Blue sprat (seasoned and dried)
  
  0.64 mg
• Chum salmon (sujiko)
  
  0.61 mg
• Fish paste product (fish sausage)
  
  0.6 mg
• Fish paste product (fish ham)
  
  0.6 mg
• Snow crab (raw)
  
  0.6 mg