Fishes and Shellfishes High in Vitamin D (61st - 80th) (per 100 g edible portion)

• Chinook salmon (raw)
  
  16 μg
• Pacific saury (baked)
  
  15.9 μg
• Masu salmon (baked)
  
  15.4 μg
• Coho salmon (cultured, raw)
  
  15 μg
• Three-line grunt (raw)
  
  15 μg
• Ayu sweetfish (uruka)
  
  15 μg
• Hairtail (raw)
  
  14 μg
• Pacific saury (hirakiboshi)
  
  14 μg
• Carp (cultured, raw)
  
  14 μg
• Japanese pilchard (boiled)
  
  13.3 μg
• Pacific herring (ovary, raw)
  
  13 μg
• Pacific saury (canned product, with seasoning)
  
  13 μg
• Brown sole (raw)
  
  13 μg
• Carp (cultured, boiled)
  
  12.3 μg
• Spanish mackerel (baked)
  
  12.1 μg
• Lamprey (dried)
  
  12 μg
• Young bluefin tuna (raw)
  
  12 μg
• Pacific saury (canned product, kabayaki)
  
  12 μg
• Mackerel, Processed product (hirakiboshi)
  
  12 μg
• Mackerel (saba-bushi)
  
  12 μg