Fishes and Shellfishes Low in Vitamin E (α-Tocopherols) (141st - 160th) (per 100 g edible portion)

• Japanese surfsmelt (raw)
  
  0.9 mg
• Pacific herring (ovary, salted, desalted)
  
  0.9 mg
• Hoki (raw)
  
  0.9 mg
• Japanese bluefish (raw)
  
  0.9 mg
• Bloody clam (raw)
  
  0.9 mg
• Scallop (raw)
  
  0.9 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.9 mg
• Horse mackerel (hirakiboshi, baked)
  
  1 mg
• Pacific Ocean perch (raw)
  
  1 mg
• Shirasuboshi (mild dried)
  
  1 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  1 mg
• Chum salmon (aramaki baked)
  
  1 mg
• Red sea bream (wild, raw)
  
  1 mg
• Yellowfin goby (raw)
  
  1 mg
• Southern bluefin tuna (lean meat, raw)
  
  1 mg
• Tile fish (boiled)
  
  1.1 mg
• Tile fish (baked)
  
  1.1 mg
• Mirinboshi (anchovy)
  
  1.1 mg
• Black scraper (raw)
  
  1.1 mg
• Skipjack, Processed product (kezuri-bushi)
  
  1.1 mg