Fishes and Shellfishes High in Vitamin B3 (Niacin) (41st - 60th) (per 100 g edible portion)

• Southern bluefin tuna (fatty meat, raw)
  
  10.8 mg
• Mackerel (raw)
  
  10.4 mg
• Striped marlin (raw)
  
  10.4 mg
• Japanese pilchard (baked)
  
  10.4 mg
• Masu salmon (baked)
  
  10.3 mg
• Mezashi (raw)
  
  10.3 mg
• Pink salmon (baked)
  
  10.2 mg
• Yellowtail (mature, baked)
  
  10.1 mg
• Pacific saury (baked)
  
  10 mg
• Japanese sand lance (tsukudani)
  
  10 mg
• Bluefin tuna (fatty meat, raw)
  
  9.8 mg
• Mackerel (boiled)
  
  9.8 mg
• Japanese anchovy (raw)
  
  9.7 mg
• Tuna, Canned product (flaked light meat in brine)
  
  9.5 mg
• Yellowtail (mature, raw)
  
  9.5 mg
• Spanish mackerel (raw)
  
  9.5 mg
• Yellowtail (young, cultured, raw)
  
  9.1 mg
• Squid, Processed product (seasoned and smoked)
  
  9 mg
• Dolphinfish (raw)
  
  9 mg
• Squid, Processed product (saki-ika)
  
  8.9 mg