Fishes and Shellfishes High in Vitamin D (21st - 40th) (per 100 g edible portion)

• Sockeye salmon (raw)
  
  33 μg
• Pacific herring (ovary, dried)
  
  32 μg
• Chum salmon (raw)
  
  32 μg
• Pink salmon (baked)
  
  31.2 μg
• Japanese anchovy (tazukuri)
  
  30 μg
• Sockeye salmon (smoked)
  
  28 μg
• Chum salmon (aramaki baked)
  
  25.3 μg
• Mirinboshi (anchovy)
  
  25 μg
• Blue sprat (seasoned and dried)
  
  24 μg
• Chum salmon (shiozake)
  
  23 μg
• Japanese sand lance (tsukudani)
  
  23 μg
• Pacific herring (raw)
  
  22 μg
• Pink salmon (raw)
  
  22 μg
• Frigate mackerel (raw)
  
  22 μg
• Chum salmon (aramaki raw)
  
  21 μg
• Coho salmon (cultured, baked)
  
  21 μg
• Skipjack, Processed product (namari-bushi)
  
  21 μg
• Japanese sand lance (ameni)
  
  21 μg
• Japanese sand lance (raw)
  
  21 μg
• Pacific saury (mirinboshi)
  
  20 μg