Fishes and Shellfishes High in Vitamin B3 (Niacin) (81st - 100th) (per 100 g edible portion)

• Japanese pilchard, Canned product (with seasoning)
  
  8 mg
• Japanese pilchard (shioiwashi)
  
  8 mg
• Big-eye sardine (raw)
  
  8 mg
• Japanese pilchard, Canned product (in oil)
  
  7.8 mg
• Mackerel, Processed product (shimesaba)
  
  7.7 mg
• Chinook salmon (raw)
  
  7.7 mg
• Chum salmon (aramaki baked)
  
  7.7 mg
• Goldstriped amberjack (raw)
  
  7.6 mg
• Silver warehou (raw)
  
  7.6 mg
• Atlantic mackerel (baked)
  
  7.6 mg
• Japanese pilchard (boiled)
  
  7.6 mg
• Barracouta (raw)
  
  7.5 mg
• Mackerel (canned productswith seasoning)
  
  7.4 mg
• Atlantic salmon (cultured, raw)
  
  7.4 mg
• Coho salmon (cultured, baked)
  
  7.4 mg
• Shirasuboshi (semi-dried)
  
  7.4 mg
• Sockeye salmon (baked)
  
  7.2 mg
• Flying fish (raw)
  
  7.1 mg
• Chum salmon (shiozake)
  
  7.1 mg
• Pacific halibut (raw)
  
  7.1 mg