Fishes and Shellfishes High in Vitamin C (41st - 60th) (per 100 g edible portion)

• Pen shell (adductor muscle, raw)
  
  2 mg
• Oyster (cultured, boiled)
  
  2 mg
• Bloody clam (raw)
  
  2 mg
• Lamprey (raw)
  
  2 mg
• Black rockfish (raw)
  
  2 mg
• Bluefin tuna (lean meat, raw)
  
  2 mg
• Willow shiner (raw)
  
  2 mg
• Atka mackerel (hirakiboshi)
  
  2 mg
• Yellowtail (young, cultured, raw)
  
  2 mg
• Yellowtail (mature, baked)
  
  2 mg
• Yellowtail (mature, raw)
  
  2 mg
• Pacific cod (milt)
  
  2 mg
• Red sea bream (cultured, boiled)
  
  2 mg
• Red sea bream (cultured, raw)
  
  2 mg
• Crimson sea bream (raw)
  
  2 mg
• Halfbeak (raw)
  
  2 mg
• Sockeye salmon (baked)
  
  2 mg
• Rainbow trout (cultured in freshwater, raw)
  
  2 mg
• Atlantic salmon (cultured, baked)
  
  2 mg
• Carp (cultured, viscera, raw)
  
  2 mg