The amount of Fishes and Shellfishes that contain 40 mg of Vitamin C (61 - 69)

• 

  10 mg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 4
• 

  1 mg

  (per 230 g edible portion)

  Bar-tailed flathead (raw)
  × 40
• 

  4 mg

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 10
• 

  1 mg

  (per 200 g edible portion)

  Dried flounder
  × 40
• 

  4 mg

  (per 540 g edible portion)

  Brown sole (baked)
  × 10
• 

  3 mg

  (per 540 g edible portion)

  Brown sole (raw)
  × 13.3
• 

  1 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 40
• 

  2 mg

  (per 530 g edible portion)

  Anglerfish (raw)
  × 20
• 

  1 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 40