Fishes and Shellfishes Low in Vitamin B3 (Niacin) (281st - 300th) (per 100 g edible portion)

• Pink salmon (salted)
  
  6.8 mg
• Swordfish (raw)
  
  6.9 mg
• Chum salmon (canned in brine)
  
  7 mg
• Pacific saury (raw)
  
  7 mg
• Purple puffer (raw)
  
  7 mg
• Lamprey (dried)
  
  7 mg
• Squid, Processed product (kiriika-ameni)
  
  7 mg
• Squid, Processed product (ika-arare)
  
  7 mg
• Pacific halibut (raw)
  
  7.1 mg
• Chum salmon (shiozake)
  
  7.1 mg
• Flying fish (raw)
  
  7.1 mg
• Sockeye salmon (baked)
  
  7.2 mg
• Shirasuboshi (semi-dried)
  
  7.4 mg
• Coho salmon (cultured, baked)
  
  7.4 mg
• Atlantic salmon (cultured, raw)
  
  7.4 mg
• Mackerel (canned productswith seasoning)
  
  7.4 mg
• Barracouta (raw)
  
  7.5 mg
• Japanese pilchard (boiled)
  
  7.6 mg
• Atlantic mackerel (baked)
  
  7.6 mg
• Silver warehou (raw)
  
  7.6 mg