Fishes and Shellfishes High in Zinc (121st - 140th) (per 100 g edible portion)

• Opossum shrimp (tsukudani)
  
  1.7 mg
• Squid, Processed product (shiokara)
  
  1.7 mg
• Japanese common squid (boiled)
  
  1.7 mg
• Hard clam (raw)
  
  1.7 mg
• Mackerel (canned products, in brine)
  
  1.7 mg
• Japanese sculpin (raw)
  
  1.7 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  1.7 mg
• Common octopus (raw)
  
  1.6 mg
• Tiger prawn (cultured, baked)
  
  1.6 mg
• Cockle (foot, raw)
  
  1.6 mg
• Abalone (steamed and dried)
  
  1.6 mg
• Lamprey (raw)
  
  1.6 mg
• Japanese pilchard (baked)
  
  1.6 mg
• Japanese common squid (raw)
  
  1.5 mg
• Cuttlefish (raw)
  
  1.5 mg
• Apple snail (canned in brine)
  
  1.5 mg
• Jackknife clam (raw)
  
  1.5 mg
• Bloody clam (raw)
  
  1.5 mg
• Purple puffer (raw)
  
  1.5 mg
• Chum salmon (mefun)
  
  1.5 mg