Fishes and Shellfishes Low in Vitamin B3 (Niacin) (241st - 260th) (per 100 g edible portion)

• Pacific herring (smoked)
  
  5 mg
• Bastard halibut (wild, raw)
  
  5 mg
• Gurnard (raw)
  
  5 mg
• Shrimp, Processed product (tsukudani)
  
  5 mg
• Fish paste product (fish ham)
  
  5 mg
• Fish paste product (fish sausage)
  
  5 mg
• Dried flounder
  
  5.1 mg
• Horse mackerel (boiled)
  
  5.2 mg
• Halfbeak (raw)
  
  5.2 mg
• Carp (cultured, viscera, raw)
  
  5.3 mg
• Coho salmon (cultured, raw)
  
  5.3 mg
• Atlantic mackerel (boiled)
  
  5.3 mg
• Horse mackerel (raw)
  
  5.4 mg
• Red sea bream (cultured, raw)
  
  5.4 mg
• Black sea bream (raw)
  
  5.5 mg
• Red sea bream (cultured, boiled)
  
  5.5 mg
• Sakura shrimp (dried)
  
  5.5 mg
• Mackerel (canned products, miso-ni)
  
  5.9 mg
• Ocellate puffer (cultured, raw)
  
  5.9 mg
• Pink salmon (canned in brine)
  
  6 mg