Fishes and Shellfishes High in Vitamin B3 (Niacin) (121st - 140th) (per 100 g edible portion)

• Atlantic horse mackerel (baked)
  
  6.2 mg
• Snow crab (boiled)
  
  6.1 mg
• Atlantic horse mackerel (raw)
  
  6.1 mg
• Japanese common squid (baked)
  
  6 mg
• Bastard halibut (cultured, raw)
  
  6 mg
• Red sea bream (cultured, baked)
  
  6 mg
• Red sea bream (wild, raw)
  
  6 mg
• Sockeye salmon (raw)
  
  6 mg
• Pink salmon (canned in brine)
  
  6 mg
• Ocellate puffer (cultured, raw)
  
  5.9 mg
• Mackerel (canned products, miso-ni)
  
  5.9 mg
• Sakura shrimp (dried)
  
  5.5 mg
• Red sea bream (cultured, boiled)
  
  5.5 mg
• Black sea bream (raw)
  
  5.5 mg
• Red sea bream (cultured, raw)
  
  5.4 mg
• Horse mackerel (raw)
  
  5.4 mg
• Atlantic mackerel (boiled)
  
  5.3 mg
• Coho salmon (cultured, raw)
  
  5.3 mg
• Carp (cultured, viscera, raw)
  
  5.3 mg
• Halfbeak (raw)
  
  5.2 mg