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

• Chum salmon (mefun)
  
  20 μg
• Pink salmon (salted)
  
  20 μg
• Japanese pilchard, Canned product (in tomato sauce)
  
  20 μg
• Japanese pilchard, Canned product (with seasoning)
  
  20 μg
• Pacific saury (raw)
  
  19 μg
• Japanese eel (kabayaki)
  
  19 μg
• Japanese dace (raw)
  
  19 μg
• Bluefin tuna (fatty meat, raw)
  
  18 μg
• Bastard halibut (cultured, raw)
  
  18 μg
• Striped jack (cultured, raw)
  
  18 μg
• Japanese eel (cultured, raw)
  
  18 μg
• Japanese anchovy (niboshi)
  
  18 μg
• Brown sole (baked)
  
  17.5 μg
• Ayu sweetfish (cultured, baked)
  
  17.4 μg
• Southern black cod (raw)
  
  17 μg
• Pacific herring (ovary, salted, desalted)
  
  17 μg
• Japanese eel (shirayaki)
  
  17 μg
• Japanese pilchard, Canned product (kabayaki)
  
  17 μg
• Chinook salmon (baked)
  
  16.7 μg
• Brown sole (boiled)
  
  16.6 μg