Fishes and Shellfishes High in Zinc (per 100 g edible portion)

• Oyster (canned in oil, smoked)
  
  25.4 mg
• Oyster (cultured, boiled)
  
  14.5 mg
• Oyster (cultured, raw)
  
  13.2 mg
• Skipjack, Processed product (shiokara)
  
  11.8 mg
• Abalone (canned in brine)
  
  10.4 mg
• Striped mullet (karasumi)
  
  9.3 mg
• Mackerel (saba-bushi)
  
  8.4 mg
• Japanese anchovy (tazukuri)
  
  7.9 mg
• Japanese anchovy (niboshi)
  
  7.2 mg
• Carp (cultured, viscera, raw)
  
  7 mg
• Tatamiiwashi
  
  6.6 mg
• King crab (canned in brine)
  
  6.3 mg
• Pond snail (raw)
  
  6.2 mg
• Adductor muscle (niboshi)
  
  6.1 mg
• Japanese scallop (cultured, raw)
  
  6.1 mg
• Lamprey (dried)
  
  5.9 mg
• Japanese sand lance (niboshi)
  
  5.9 mg
• Squid, Processed product (surume)
  
  5.4 mg
• Pacific herring (ovary, dried)
  
  5.4 mg
• Sea squirt (raw)
  
  5.3 mg