Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (341st - 360th) (per 100 g edible portion)
- Atlantic mackerel (baked)
- Girella (raw)
- Japanese pilchard (baked)
- Yellowtail (mature, baked)
- Brownstriped mackerel scad (kusaya)
- Mackerel (canned products, in brine)
- Japanese pilchard (maruboshi)
- Brown sole (baked)
- Yellowfin goby (tsukudani)
- Big-eye sardine (maruboshi)
- Walleye pollack (tarako, raw)
- Ayu sweetfish (cultured, viscera, raw)
- Sea urchin (raw gonads)
- Japanese eel (shirayaki)
- Japanese eel (cultured, raw)
- Japanese sculpin (tsukudani)
- Mirinboshi (japanese pilchard)
- Crab, Processed product (ganzuke)
- Firefly squid (seasoned and smoked)
- Sea cucumber (konowata)