Fishes and Shellfishes High in Zinc (241st - 260th) (per 100 g edible portion)

• Brown sole (raw)
  
  0.8 mg
• Skipjack (caught in spring, raw)
  
  0.8 mg
• Char (cultured, raw)
  
  0.8 mg
• Butterfish (raw)
  
  0.8 mg
• Ayu sweetfish (wild, raw)
  
  0.8 mg
• Amago salmon (cultured, raw)
  
  0.8 mg
• Common Japanese conger (steamed)
  
  0.8 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.8 mg
• Fish paste product (fish ham)
  
  0.7 mg
• Abalone (raw)
  
  0.7 mg
• Tuna, Canned product (flaked white meat in brine)
  
  0.7 mg
• Tuna, Canned product (flaked light meat in brine)
  
  0.7 mg
• Yellowtail (young, cultured, raw)
  
  0.7 mg
• Yellowtail (mature, raw)
  
  0.7 mg
• Goldstriped amberjack (raw)
  
  0.7 mg
• Pacific cod (milt)
  
  0.7 mg
• Black-tipped fusilier (raw)
  
  0.7 mg
• Pacific saury (hirakiboshi)
  
  0.7 mg
• Sockeye salmon (baked)
  
  0.7 mg
• Chum salmon (baked)
  
  0.7 mg