Fishes and Shellfishes High in Vitamin E (α-Tocopherols) (181st - 200th) (per 100 g edible portion)

• Spear squid (raw)
  
  1.4 mg
• Giant tiger shrimp (cultured, raw)
  
  1.4 mg
• Surf clam (raw)
  
  1.4 mg
• Short-necked clam (tsukudani)
  
  1.4 mg
• Silver pomfret (raw)
  
  1.4 mg
• Bastard halibut (cultured, raw)
  
  1.4 mg
• Goldstriped amberjack (raw)
  
  1.4 mg
• Yellowstriped butterfish (raw)
  
  1.4 mg
• Black sea bream (raw)
  
  1.4 mg
• Chum salmon (baked)
  
  1.4 mg
• Sea squirt (shiokara)
  
  1.3 mg
• Topshell (canned with seasoning)
  
  1.3 mg
• Japanese abalone (raw)
  
  1.3 mg
• Hake (raw)
  
  1.3 mg
• Pacific cod (baked)
  
  1.3 mg
• Crimson sea bream (raw)
  
  1.3 mg
• Pacific saury (raw)
  
  1.3 mg
• Mackerel (baked)
  
  1.3 mg
• Mackerel (boiled)
  
  1.3 mg
• Sockeye salmon (raw)
  
  1.3 mg