Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (381st - 388th) (per 100 g edible portion)

• Tuna, Canned product (flaked white meat in oil)
  
  8.3 mg
• Chum salmon (ikura)
  
  9.1 mg
• Caviar (salted product)
  
  9.3 mg
• Oyster (canned in oil, smoked)
  
  9.5 mg
• Striped mullet (karasumi)
  
  9.7 mg
• Chum salmon (sujiko)
  
  10.6 mg
• Anglerfish (liver, raw)
  
  13.8 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  23.5 mg