Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, baked)
  
  23.5 mg
• Anglerfish (liver, raw)
  
  13.8 mg
• Chum salmon (sujiko)
  
  10.6 mg
• Striped mullet (karasumi)
  
  9.7 mg
• Oyster (canned in oil, smoked)
  
  9.5 mg
• Caviar (salted product)
  
  9.3 mg
• Chum salmon (ikura)
  
  9.1 mg
• Tuna, Canned product (flaked white meat in oil)
  
  8.3 mg
• Japanese pilchard, Canned product (in oil)
  
  8.2 mg
• Ayu sweetfish (cultured, baked)
  
  8.2 mg
• Walleye pollack (tarako, baked)
  
  8.1 mg
• Japanese eel (cultured, raw)
  
  7.4 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  7.4 mg
• Sakura shrimp (dried)
  
  7.2 mg
• Walleye pollack (tarako, raw)
  
  7.1 mg
• Ayu sweetfish (uruka)
  
  6.7 mg
• Walleye pollack (karashi-mentaiko)
  
  6.5 mg
• Pacific herring (ovary, dried)
  
  6.4 mg
• Shrimp, Processed product (tsukudani)
  
  6.3 mg
• Catfish (raw)
  
  6.3 mg