Fishes and Shellfishes High in Vitamin B3 (Niacin) (181st - 200th) (per 100 g edible portion)

• Three-line grunt (raw)
  
  4 mg
• Ayu sweetfish (cultured, baked)
  
  4 mg
• Hairtail (raw)
  
  3.9 mg
• Japanese seaperch (raw)
  
  3.9 mg
• Ayu sweetfish (wild, baked)
  
  3.9 mg
• Amago salmon (cultured, raw)
  
  3.9 mg
• Tiger prawn (cultured, raw)
  
  3.8 mg
• Masu trout (cultured, raw)
  
  3.8 mg
• Conger pike (raw)
  
  3.8 mg
• Ayu sweetfish (wild, viscera, raw)
  
  3.8 mg
• Yellowstriped butterfish (raw)
  
  3.7 mg
• Black scraper (raw)
  
  3.7 mg
• Horse mackerel (hirakiboshi, raw)
  
  3.7 mg
• Tiger prawn (cultured, baked)
  
  3.6 mg
• Pond smelt (ameni)
  
  3.6 mg
• Silver pomfret (raw)
  
  3.6 mg
• Spear squid (raw)
  
  3.5 mg
• Sakura shrimp (niboshi)
  
  3.5 mg
• Japanese argentine (raw)
  
  3.5 mg
• Pacific saury (canned product, with seasoning)
  
  3.5 mg