The amount of Fishes and Shellfishes that contain 35 mg of Vitamin C (21 - 30)

• 

  1 mg

  (per 25 g edible portion)

  Bloody clam (raw)
  × 35
• 

  1 mg

  (per 96 g edible portion)

  Black rockfish (raw)
  × 35
• 

  3 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 11.7
• 

  14 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 2.5
• 

  4 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 8.8
• 

  54 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.6
• 

  1 mg

  (per 25 g edible portion)

  Pacific cod (milt)
  × 35
• 

  21 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 1.7
• 

  12 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 2.9
• 

  1 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 35