Fishes and Shellfishes High in Vitamin D (121st - 140th) (per 100 g edible portion)

• Amago salmon (cultured, raw)
  
  9 μg
• Fat greenling (raw)
  
  9 μg
• Ayu sweetfish (cultured, viscera, baked)
  
  8.6 μg
• Pond smelt (tsukudani)
  
  8 μg
• Masu trout (cultured, raw)
  
  8 μg
• Yellowtail (mature, raw)
  
  8 μg
• Red sea bream (cultured, raw)
  
  8 μg
• Mackerel, Processed product (shimesaba)
  
  8 μg
• Chum salmon (canned in brine)
  
  8 μg
• Black scraper (raw)
  
  8 μg
• Big-eye sardine (maruboshi)
  
  8 μg
• Ayu sweetfish (cultured, viscera, raw)
  
  8 μg
• Ayu sweetfish (cultured, raw)
  
  8 μg
• Atlantic horse mackerel (raw)
  
  8 μg
• Atlantic horse mackerel (baked)
  
  7.2 μg
• Southern blue whiting (raw)
  
  7 μg
• Albacore (raw)
  
  7 μg
• Spanish mackerel (raw)
  
  7 μg
• Pink salmon (canned in brine)
  
  7 μg
• Gizzard shad (amazu-zuke)
  
  7 μg