Fishes and Shellfishes High in Zinc (61st - 80th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  2.8 mg
• Skipjack, Processed product (katsuo-bushi)
  
  2.8 mg
• Adductor muscle (canned in brine)
  
  2.7 mg
• Scallop (raw)
  
  2.7 mg
• Yellowfin goby (kanroni)
  
  2.7 mg
• Walleye pollack (karashi-mentaiko)
  
  2.7 mg
• Japanese eel (kabayaki)
  
  2.7 mg
• Japanese eel (viscera, raw)
  
  2.7 mg
• Big-eye sardine (maruboshi)
  
  2.7 mg
• Ayu sweetfish (wild, viscera, baked)
  
  2.7 mg
• Snow crab (raw)
  
  2.6 mg
• Sea squirt (shiokara)
  
  2.5 mg
• Squid, Processed product (canned with seasoning)
  
  2.5 mg
• Hard clam (boiled)
  
  2.5 mg
• Turban shell (baked)
  
  2.5 mg
• Caviar (salted product)
  
  2.5 mg
• Skipjack, Processed product (kezuri-bushi)
  
  2.5 mg
• Pale chub (raw)
  
  2.5 mg
• Crab, Processed product (ganzuke)
  
  2.4 mg
• Hard clam (baked)
  
  2.4 mg