Vitamin C Content of Fishes and Shellfishes (11 - 20)

3 mg

(per 100 g edible portion)
Scallop (raw)
1 mg

(per 20 g edible portion)
Oyster (cultured, raw)
2 mg

(per 150 g edible portion)
Bastard halibut (cultured, raw)
3 mg

(per 150 g edible portion)
Bastard halibut (wild, raw)
1 mg

(per 45 g edible portion)
Sandfish (namaboshi)
3 mg

(per 95 g edible portion)
Red sea bream (cultured, baked)
6 mg

(per 450 g edible portion)
Black sea bream (raw)
9 mg

(per 700 g edible portion)
Japanese seaperch (raw)
-

(per 7 g edible portion)
Blue sprat (raw)
-

(per 20 g edible portion)
Antarctic krill (raw)

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