Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (361st - 380th) (per 100 g edible portion)

• Opossum shrimp (tsukudani)
  
  4.7 mg
• Japanese eel (kabayaki)
  
  4.9 mg
• Angry rockfish (raw)
  
  4.9 mg
• Ayu sweetfish (cultured, raw)
  
  5 mg
• Pacific herring (ovary, raw)
  
  5.1 mg
• Japanese eel (shirayaki)
  
  5.3 mg
• Rainbow trout (cultured in sea, raw)
  
  5.8 mg
• Rainbow trout (cultured in sea, baked)
  
  6.3 mg
• Catfish (raw)
  
  6.3 mg
• Shrimp, Processed product (tsukudani)
  
  6.3 mg
• Pacific herring (ovary, dried)
  
  6.4 mg
• Walleye pollack (karashi-mentaiko)
  
  6.5 mg
• Ayu sweetfish (uruka)
  
  6.7 mg
• Walleye pollack (tarako, raw)
  
  7.1 mg
• Sakura shrimp (dried)
  
  7.2 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  7.4 mg
• Japanese eel (cultured, raw)
  
  7.4 mg
• Walleye pollack (tarako, baked)
  
  8.1 mg
• Ayu sweetfish (cultured, baked)
  
  8.2 mg
• Japanese pilchard, Canned product (in oil)
  
  8.2 mg